Pecan Snowballs

Prep Time
Cook Time
Ready In

Recipe: #3486

December 12, 2011

"This recipe originally came from someone else, but as it was written it was inedible and pretty much worthless. This is my revamped version, that makes the most delightfully crumbly and tasty cookies reminiscent of the ones from Archway."

Original recipe yields 75 servings


  • Serving Size: 1 (14.2 g)
  • Calories 61.8
  • Total Fat - 2.8 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 1.3 mg
  • Total Carbohydrate - 6.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 3.4 g
  • Protein - 3.4 g
  • Calcium - 21.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Cream together confectioners' sugar, salt, butter and vanilla in a large bowl.

Step 2

Gradually stir in flour (dough will become progressively stiffer).

Step 3

Work nuts into the dough using your hands.

Step 4

Let chill 10 minutes to firm; preheat oven to 375F.

Step 5

Form dough into 1-inch balls; place about two inches apart on an ungreased cookie sheet. Place about a cup of confectioners' sugar into a zip-top sandwich-size bag.

Step 6

Bake 8 minutes, or until lightly browned (be careful, the bottoms burn easily).

Step 7

Immediately upon taking the cookies out of the oven, place them in the bag of confectioners' sugar and shake to coat well.

Step 8

Place cookies on a cooling rack and allow to cool completely.

Step 9

When cookies are completely cooled, shake again in confectioners' sugar to coat.

Step 10

For a holiday change, you can mix some coloured sugar into the confectioners' sugar for the final coating.

Tips & Variations

No special items needed.

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