Description
These Pecan Cookie Balls, also known as Mexican wedding cookies or snowball cookies, are a delightful treat perfect for the holiday season. With a buttery, nutty flavor and a snowy coating of powdered sugar, these cookies are sure to be a hit at any gathering.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus more for rolling)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups finely chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add Dry Ingredients: Add the flour and salt, and stir until just combined. Fold in the chopped pecans until evenly distributed.
- Shape the Dough: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 14–16 minutes, or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes.
- Coat with Sugar: Roll the warm cookies in powdered sugar. Let them cool completely, then roll them again in more powdered sugar for a snowy finish.
Notes
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
