Snowball Pecan Cookies
A classic snowball cookie recipe. A light airy cookie batter, layered with delicious crumbled pecans, then lovingly rolled in white powdered sugar. A must try Christmas cookie that you will be asked to make every year!
Servings Prep Time
26cookies 10minutes
Cook Time Passive Time
18 minutes 1hour
Servings Prep Time
26cookies 10minutes
Cook Time Passive Time
18 minutes 1hour
Ingredients
Instructions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a large bowl, cream together the shortening and sugar until well blended. Feel free to use a hand or stand mixer if you prefer.
  3. Stir in the vanilla. Then add the salt and mix until combined.
  4. Sift in the flour a little at a time, ensuring you blend well before adding in the next amount.
  5. Add in the pecans and give the dough one more good stir so everything is evenly blended.
  6. Cover and place in the fridge to cool for an hour. This step is really important if you want to avoid having your cookies spread, so don’t cheat here 🙂
  7. Remove dough from the fridge and form into 1/2 inch balls. Place on a cookie sheet lined with parchment paper or a silicone baking mat. Because these cookies are made with shortening, they are very delicate after baking so a good non-stick layer is essential.
  8. Bake for 18 minutes
  9. Cool for 5 minutes, then roll in icing sugar and place on a wire rack to cool fully.
  10. Roll the cooled cookies in icing sugar a second time to ensure they have a really good coating and the cookies is completely covered.
  11. Serve right away, or store in an air tight container. These cookies freeze beautifully and are actually so yummy to eat cold as well.