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Pecan Snowballs

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Ingredients
  Pecans 2 Cup (32 tbs), toasted (500 Milliliter)
  Butter 1 Cup (16 tbs), softened (250 Milliliter)
  Icing sugar 1 1⁄4 Cup (20 tbs) (300 Milliliter)
  Vanilla 1 1⁄2 Teaspoon (7 Milliliter)
  All purpose flour 2 Cup (32 tbs) (500 Milliliter)
  Salt 1⁄2 Teaspoon (2 Milliliters)
Directions

Chop nuts finely; set aside.
In bowl, beat butter with 1/4 cup (50 mL) of the sugar until smooth; beat in vanilla.
With wooden spoon, stir in flour, salt and nuts, using hands to finish mixing and form dough into ball.
Wrap in plastic wrap; refrigerate for 30 minutes.
Using hands, form dough into 1 inch (2.5 cm) balls; place 1 inch (2.5 cm) apart on ungreased baking sheets.
Bake in 325°F (160°C) oven for 18 to 20 minutes or until lightly golden.
Remove to racks and let cool for 5 minutes.
Roll balls in remaining sugar; return to racks and let cool completely.
Roll again in sugar. (Snowballs can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 3 months.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Interest: 
Party

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