Snowball Cookies
Prep time
Cook time
Total time
To have the very best flavor, you need to toast the pecans ahead of time, and then when they are cool, chop finely, almost to a meal. You can do this by pulsing the nuts in a food processor.
Serves: 3½ dozen cookies
  • 1 cup softened butter
  • 1 & ½ cups confectioners [10X] sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 & ½ cups all purpose flour
  • 1 & ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup of toasted, finely chopped pecans
  • An additional couple cups 10X sugar for rolling
  1. Preheat the oven 350ยบ, and line heavy baking sheets with parchment paper.
  2. It is important that the butter be soft enough to cream well, so take it out ahead of time so that it can get to room temperature.
  3. In bowl of stand mixer, or other large bowl if using a hand mixer. beat butter a minute or so.
  4. Ad sugar and beat together until very fluffy - a couple of minutes.
  5. Beat in egg and vanilla.
  6. In a smaller bowl, whisk together the flour, baking powder and salt.
  7. Add dry ingredients, and the ground nuts, and continue beating until thoroughly incorporated.
  8. Roll into balls the size of a large marble - just under and inch diameter, and place on the prepared baking sheet, leaving 1 & ½ inches space on all sides.
  9. Bake for 12 minutes or so, until firm to the touch and lightly browned.
  10. Place the 10X sugar in a small bowl.
  11. As you remove the cookies from the baking sheet, toss them in the powdered sugar to get all sides evenly coated. Cool on a rack for several hours and then roll in the powdered sugar a second time.
  12. Store tightly covered - will keep for a week at room temperature
Recipe by The Creekside Cook at