Buttery Pecan Snowball Cookies: A Step-by-Step Guide to Making This Delightful Treat
If you’re a fan of melt-in-your-mouth cookies that combine rich buttery flavor with the crunch of toasted pecans and a delicate dusting of powdered sugar, then buttery pecan snowball cookies are sure to become a new favorite. Often enjoyed during the holiday season, these cookies are easy to make, irresistibly delicious, and perfect for sharing with family and friends.
What Are Buttery Pecan Snowball Cookies?
Buttery pecan snowball cookies, sometimes called Mexican wedding cookies or Russian tea cakes, are small, round, crumbly cookies made with a generous amount of butter, finely chopped pecans, and flour. Once baked, they’re rolled in powdered sugar, giving them their signature “snowball” appearance. The result is a cookie that’s rich, nutty, and wonderfully tender.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans, toasted
Step-by-Step Method to Make Buttery Pecan Snowball Cookies
Step 1: Prepare Your Pecans
Begin by toasting the pecans to enhance their flavor. Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for about 8-10 minutes, or until they become fragrant and lightly browned. Keep an eye on them to prevent burning. Once toasted, chop the pecans finely and set aside to cool.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with 1/2 cup powdered sugar until the mixture becomes light, creamy, and fluffy. This step is crucial as it incorporates air, contributing to the cookie’s tender texture. Add the vanilla extract and mix to combine.
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