Pecan Snowballs

Vegetarian
Pecan Snowballs
45 min.
34
119kcal

Suggestions


Looking for a delightful treat that combines both nostalgia and flavor? Pecan Snowballs are the perfect addition to your dessert repertoire. These bite-sized cookies, with their melt-in-your-mouth texture and sweet, nutty flavor, are sure to impress at any gathering, whether it's an intimate family get-together or a festive holiday celebration.

As you take your first bite, the buttery richness will unfold, beautifully complemented by the crunch of toasted pecans. The hint of almond and vanilla extracts creates a fragrant symphony that will transport you back to cozy kitchens filled with laughter and love. Plus, these treats are vegetarian-friendly, making them a guilt-free pick for everyone to enjoy.

Wondering about the preparation? Fear not! These Snowballs come together in just under an hour with minimal fuss. The process of mixing the ingredients and shaping the dough into little balls is simple, but the joy of rolling them in confectioners' sugar afterward adds the finishing touch that transforms them into magical snow-covered delights.

And if you're considering making these ahead of time, they freeze beautifully! You can prepare them ahead to ensure you have a batch on hand whenever the craving strikes. Perfect for snacking or serving as an elegant appetizer, Pecan Snowballs are bound to elevate your culinary creations and leave your guests asking for more!

Ingredients

  • 0.5 teaspoon almond extract pure
  • 1.8 cups confectioners' sugar 
  • cups flour all-purpose
  • 0.3 teaspoon kosher salt 
  • cup pecans 
  • cup butter unsalted at room temperature (2 sticks)
  • 0.5 teaspoon vanilla extract pure

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 350 F.
  2. Spread the pecans on a rimmed baking sheet and toast for 8 minutes.
  3. Let cool and roughly chop.With an electric mixer, beat the butter and 1 cup of the sugar until fluffy.
  4. Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated.
  5. Mix in the pecans.Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
  6. Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart.
  7. Bake until lightly golden, 18 to 22 minutes.
  8. Let cool on the baking sheets for 10 minutes.
  9. Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving.To Wrap: An egg carton provides protection for light and crumbly snowballs. Snip off the carton lid, nestle the cookies in paper candy cups, and wrap the whole thing in a sheet of cellophane, Tootsie
  10. Roll-style.To Freeze: Instead of refrigerating the balls of dough, freeze them on the baking sheet before storing them in bags for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Nutrition Facts

Calories119kcal
Protein3.57%
Fat56.23%
Carbs40.2%

Properties

Glycemic Index
2.5
Glycemic Load
4.07
Inflammation Score
-2
Nutrition Score
1.9982608624774%

Flavonoids

Cyanidin
0.31mg
Delphinidin
0.21mg
Catechin
0.21mg
Epigallocatechin
0.16mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.07mg

Nutrients percent of daily need

Calories:119.12kcal
5.96%
Fat:7.58g
11.67%
Saturated Fat:3.62g
22.63%
Carbohydrates:12.2g
4.07%
Net Carbohydrates:11.72g
4.26%
Sugar:6.19g
6.88%
Cholesterol:14.35mg
4.78%
Sodium:18.11mg
0.79%
Alcohol:0.04g
100%
Alcohol %:0.22%
100%
Protein:1.08g
2.17%
Manganese:0.18mg
9.1%
Vitamin B1:0.08mg
5.15%
Selenium:2.71µg
3.87%
Folate:14.3µg
3.57%
Vitamin A:168.48IU
3.37%
Vitamin B2:0.04mg
2.57%
Vitamin B3:0.47mg
2.36%
Copper:0.05mg
2.36%
Iron:0.42mg
2.33%
Fiber:0.48g
1.91%
Phosphorus:17.62mg
1.76%
Vitamin E:0.2mg
1.33%
Magnesium:5.29mg
1.32%
Zinc:0.19mg
1.27%
Source:My Recipes