I began last year’s #12DaysofChristmas with a Meyer lemon snowball cookie, and this year it’s going back to the original Pecan Snowball. These things go by so many names it’s hard to keep up. I’ve called them tea cookies, Mexican wedding cookies, pecan meltaways, etc. What more do you need to know other than they’re delicious? Melt-in-your-mouth, crumbly shortbread, studded with pecans and dusted with powdered sugar. It’s impossible to eat just one.

The dough needs a quick chill in the fridge before you shape it into balls and bake, so plan accordingly. It will be far too sticky to work with without an hour to rest in the refrigerator. Happy cookie baking, and come back tomorrow for whatever 2nd day of Christmas goodie we have for you!

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Pecan Snowballs

Melt-in-your-mouth shortbread cookies studded with pecans and dusted with powdered sugar.

Course Dessert

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

Total Time 1 hour 40 minutes

Servings 2 dozen

Author Amanda

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/4 cup powdered sugar
• 1 cup unsalted butter room temperature
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar sifted
• 1 cup chopped, toasted pecans

Instructions

1. In a medium sized bowl whisk together the flour, cornstarch and salt.
2. Set aside.
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
4. Beat in the vanilla extract.

5. Add the flour mixture and beat until incorporated. Add chopped pecans and stir until evenly distributed. Add chopped pecans and mix until distributed.

6. Form a ball of dough.
7. Turn dough out onto a piece of wax/parchment paper.
8. Wrap paper around the dough and place in the refrigerator for 1 hour.
9. Preheat oven to 350 degrees and place rack in center of oven.
10. Line two baking sheets with parchment paper.
11. When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart.
12. Bake for about 12 - 14 minutes or until the cookies start to firm up.
13. Remove from oven and place on a wire rack to cool for about 5 minutes.
14. Meanwhile, line another baking sheet or tray with parchment or wax paper.
15. Lay the cookies out on the sheet.
16. Sift the sugar over the cookies, rolling the side in the sugar to completely coat.