Packed with a toasted pecans and dusted with confectioners’ sugar, these buttery Toasted Pecan Snowball Cookies are a family favorite at Christmas. They are the perfect edible gifts for your loved ones during the holiday season.
When I was a kid, my mother needed Christmas presents to give to her co-workers. I volunteered to make the presents. I decided that I would try to marry my favorite cookie with something appropriate for a Christmas. My favorite cookie for all of these years is Toasted Pecan Snowball Cookies!
I decided to fill decorative jars with these delicious bite-sized cookies. I then wrapped the jars in nylon net, and tied the nylon net with some sort of ribbon. From what I remember, they were a huge hit. The cookies not only looked really festive, but also were incredibly good!
My recipe for Toasted Pecan Snowball Cookies is actually a variation of a recipe for pecan sandies. I seem to remember copying the recipe from a cookbook while I was babysitting. From day one, I made the Toasted Pecan Snowball Cookies as tiny as I could manage. The reason was to produce a little taste of heaven as each one was popped into my mouth.
I used the following ingredients: Unsalted butter, confectioners’ sugar, vanilla extract, water, all purpose flour and toasted chopped pecans. It’s important here to use unsalted butter. One time I made the mistake of using salted butter, and the salt dominated the taste.
Making the Snowball Cookies:
For the first step, I creamed room temperature unsalted butter with an electric mixer. Then, I added the confectioners’ sugar, and beat the mixture on high until it was light and fluffy. To this mixture I added the vanilla extract and water, and beat until well combined. Then, I added the flour and mixed on low speed until everything was well combined. At this point, I gave the dough a quick mix with a wooden spoon to ensure that all of the flour had been incorporated. Finally, I added the toasted pecans and mixed well with a wooden spoon.
Once everything was well combined, I began the tedious process of rolling the dough into very small balls. I made sure that they were no larger in diameter than a penny. I placed the little balls on an ungreased baking sheet. Because the cookies expanded very little during cooking, I put the balls very close together.
I baked the cookies in a preheated 350° F oven for about 25 minutes until they were golden brown.
Finishing the Cookies:
When I removed the cookies from the oven, I immediately transferred them to a 9×12-inch pan and covered them with confectioners’ sugar. I tossed the cookies to coat, and transferred the coated balls to a plate. Once all of the cookies had been coated with confectioners’ sugar, I repeated the process. Because the cookies were hot during the first coating, the confectioners’ sugar melted just a bit. This allowed the confectioners’ sugar from the second coating to adhere very nicely to the cookies.
Although it was somewhat of a tedious process to roll the dough into such small balls and then double coat them with confectioners’ sugar, it was well worth it.
I actually think that the cookies are better the next day, if that’s possible. The Toasted Pecan Snowball Cookies stay fresh for a week when packaged in an airtight container. They make the perfect edible gift for the holiday season, and are the perfect size to pop into your mouth. Yum!