Snowball Cookies with Pecans

Snowball Cookies with Pecans are one of my favorite cookies that my Mom makes every Christmas.

With the holidays nearing, it put me in the mood for baking.  Mom shared her Snowball Cookie recipe with me and it is so easy to make.

With just a few simple ingredients and we’ll show you How to Make Snowball Cookies.

This Snowball Cookies with Pecans recipe consists of 7 simple ingredients:

Pecans, Flour, Butter, Brown Sugar, Powered Sugar, Water, and Vanilla.

All things that you probably have in your pantry right now.

Snowball Cookies with Pecans are a great gift giving item for a holiday cookie swap or place in a Christmas tin or decorative container for a treat for your friends, family, or neighbors.

I bought several of the holiday decorative Chinese-style take-out boxes and filling with Snowball Cookies and Fudge for my co-workers.  If you love cookies with Pecans, these cookies will be a real treat for you too!

I’ve made these 4 times now and yielded 48 – 50 cookies each time.

For gifts, I’ve placed 6 Snowball Cookies in the decorative take-out containers with 6 squares of homemade fudge separated with a small piece of wax paper.  Make a great gift!

Ingredients and Tools Needed for Snowball Cookies with Pecans:

1 and 1/2 cup pecan halves
2 cups all-purpose flour
2 sticks of butter or margarine (chilled and sliced)
1/4 cup brown sugar (packed down)
1 tablespoon water
2 teaspoons vanilla extract
1/2 box powered sugar

Food Processor
Cookie Sheet
Mixing bowl
Slotted spoon
2-inch cookie dough scooper (for a consistent size)

Directions for Snowball Cookies with Pecans:

Preheat oven at 300 degrees F.

In the food processor, add the pecans.

Chop the pecans about 5-10 seconds.

Remove the blade and pour the chopped pecans into a mixing bowl.

Replace the blade into the food processor.

Add all remaining ingredients; flour, brown sugar, vanilla, butter, and water.

Pulse in the food processor until the ingredients form a cookie dough consistency.

(You’ll know when it’s done because the blade will have difficulty turning.)

Remove the blade and pour the cookie dough into the mixing bowl.

Mix the pecans and cookie dough together with your hands and knead like you’re making bread to integrate the chopped pecans into the cookie dough.

Once mixed well, begin to spoon approximately 1 heaping tablespoon or use a 2-inch scooper to form the snowballs.

Roll into a ball and place on an un-greased cookie sheet.

Space the dough balls about 1 inch apart.

(They will not be spreading out like a regular cookie.)

Place the cookie sheet in the oven and bake for 35-40 minutes.

Carefully remove cookie sheet from oven.

In a mixing bowl, pour about 1/2 the box of powered sugar in the bowl.

Using a slotted spoon or spatula, place 3-4 of the snowballs in the powdered sugar and toss lightly around in the sugar to fully coat.

Important to do this while the cookies are hot so the sugar will stick.

Place sugared cookies on a wire rack or plate to cool fully.

Once cooled, place your Snowball Cookies in airtight containers.

Recipe makes 3 – 4 dozen cookies depending on size of the Snowballs.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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