|Categories:||Cookies, Other Snacks, Quick & Easy, For Kids, Vegetarian|
|Keywords:||holiday, treat, cookie, pecans|
|Serves:||Makes approx. 3 dozen balls.|
|2 stick||butter (1 cup)|
|6 Tbsp||powered sugar|
|2 Tbsp||pure vanilla extract|
|2 c||all purpose flour|
|2 c||very finely chopped pecans (i use a grinder to get a powder-like consistency)|
Pinched by Sotagirl75, and 93 more.
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DirectionsPre-heat oven to 325°F. Lightly coat large baking sheet with non-stick spray. Set aside.Put 4 tbs. of the powdered sugar in a small bowl and set aside for use later.Cream butter in a medium sized bowl. Add remaining ingredients, except nuts, into creamed butter. Mix thoroughly until all ingredients are incorporated. Add nuts to butter mixture last and mix throughly again.
NOTE: If mixture is too sticky, add 1 tbs. of flour at a time until consistency is manageable but not dry. You can also put mixture in the refrigerator for 15-20 minutes to firm dough up.Coat cleaned and dried hands with flour. Roll dough into small, bite sized balls approximately 1-1/2" in diameter.
NOTE: Balls should be the same size for even cooking.Arrange balls on baking sheet about 2" apart. Bake in pre-heated oven at 325°F for 30 minutes or until golden brown.While Snowballs are still HOT, carefully and gently roll balls in remaining powdered sugar one Snowball at a time. When Snowballs are cooled, roll Snowballs again (one at a time) in powder sugar to thoroughly coat balls with sugar. Add more powered sugar if needed to coat Snowballs.Store Snowballs in an air-tight container.SPECIAL DESERT TREAT: In a parfait glass layer vanilla or chocolate ice cream, crumbled Snowballs, whipped cream (or whipped topping) ice cream, crumbled Snowballs and top with whipped cream and coarsely chopped pecans.