Pecan Snowballs #desserts #sweets

 Liquefy in your mouth Pecan Snowball Cookies. This rich shortbread, walnut snowballs are an exemplary for the Christmas Holiday season. A simple 7-fixing, eggless Christmas treat formula the entire family will cherish. 

Walnut Snowball Cookies are some of the time called Russian Tea Cakes, Mexican Wedding Cookies, and Italian Butter Cookies. These shortbread treat balls are mainstream all through a large number of societies and will undoubtedly discover them on a treat plate all through the Christmas season. Another mainstream assortment is to transform these walnut treats into Pecan Fingers. 

Snowball treats have been around for quite a while. Experiencing childhood during the 90's, my grandparents consistently made these Russian Tea Cakes for the Christmas season. I typically favored occasion sugar treats stacked with sprinkles over this simple snowball treat formula yet as a grown-up I worship snowballs.

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Ingredients

• 2 1/4 cups Pecans ( about 1 1/3 cup finely chopped/ground ) (do not use walnuts)
• 1 cup ( 2 sticks ) butter, softened
• 1/2 cup powdered confectioners’ sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoons vanilla extract ( I used Mexican Vanilla Extract ) (more for flavor; up to 1 tbsp.)
• 2 1/4 cups all-purpose flour
• 1 1/2 cups powdered confectioners’ sugar, to dust

Instructions

1. Place pecans in a food processor or small chopper. Ground until no big chunks remain.
2. In a bowl fit with a mixer, beat butter, 1/2 cup powdered sugar, and 1/3 cup granulated sugar until light and fluffy; about 5 minutes.
3. Beat in salt, and vanilla extract. 
4. Slowly beat in flour, 1/2 cup at a time until incorporated.
5. Slowly beat in chopped pecans and mix just until incorporated.
6. Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with. 
7. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
8. Use a cookie scoop to scoop dough. I used a 1 1/2 tablespoon cookie scoop. If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
9. Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart.
10. Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes. 
11. In a large bowl, add 1 1/2 cups powdered confectioners’ sugar.
12. Coat each ball with powdered sugar. Transfer to cooling rack. Repeat step after completely cooled.
13. Store in an air-tight container. 

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