Buttery Pecan Snowball Cookies

These **Pecan Butter Balls** sound like a delightful and classic treat! They are buttery, nutty, and coated in powdered sugar for a sweet finish. Here’s a quick recap of the recipe with some **tips**, **variations**, and **storage instructions** to help you perfect these cookies:

### **Pecan Butter Balls Recipe**

#### **Ingredients**

– ½ cup (125 mL) salted butter, softened 

– 2 tablespoons (30 mL) sugar 

– 1 teaspoon (5 mL) vanilla extract 

– ¾ cup (190 mL) finely chopped pecans 

– 1 cup (115 g) cake flour 

– ¼ teaspoon (1.25 mL) salt (or less) 

– Powdered sugar, for coating 

#### **Instructions**

1. **Preheat the Oven**: 


   – Preheat the oven to 300°F (150°C). 

2. **Chop the Pecans**: 


   – Finely chop the pecans using a food processor or knife. 

3. **Cream the Butter**: 


   – Beat the softened butter with an electric mixer until fluffy. 

4. **Mix the Dough**: 


   – Add sugar, vanilla, and pecans to the butter. Mix well. 


   – Gently add the flour and salt, mixing until combined. 

5. **Form the Dough Balls**: 


   – Coat your hands with flour to prevent sticking. 


   – Use a teaspoon or small cookie scoop to form cherry-sized balls. 


   – Place the balls on a greased or parchment-lined baking sheet. 

6. **Bake**: 


   – Bake for 15–20 minutes. The cookies should remain pale and not brown. 

7. **Coat with Powdered Sugar**: 


   – While the cookies are still warm, roll them in powdered sugar. 
   – Once cooled, roll them again in powdered sugar before serving. 

### **Tips for Success**

1. **Use Room Temperature Butter**: 


   – Ensure the butter is softened but not melted for the best texture. 

2. **Finely Chop the Pecans**: 


   – Finely chopping the pecans ensures a smooth texture and even distribution in the cookies. 

3. **Don’t Overbake**: 


   – These cookies should remain pale and tender. Overbaking can make them dry. 

4. **Double Coat with Powdered Sugar**: 


   – The first coat of powdered sugar while warm helps it stick, and the second coat after cooling gives a nice, snowy finish. 

5. **Chill the Dough**: 


   – If the dough is too soft to handle, chill it in the fridge for 15–20 minutes before shaping. 

### **Variations**

1. **Different Nuts**: 


   – Swap pecans for walnuts, almonds, or hazelnuts for a different flavor. 

2. **Chocolate Dip**: 


   – Dip half of each cookie in melted chocolate for a decadent twist. 

3. **Spiced Version**: 


   – Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor. 

4. **Gluten-Free Option**: 


   – Use gluten-free flour instead of cake flour for a gluten-free version. 

5. **Citrus Zest**: 


   – Add a teaspoon of orange or lemon zest to the dough for a citrusy note. 

### **Storage Instructions**

1. **Room Temperature**: 


   – Store the cookies in an airtight container at room temperature for up to **1 week**. 

2. **Freezing**: 


   – Freeze the unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time. 


   – Alternatively, freeze baked cookies in an airtight container for up to **1 month**. Thaw at room temperature before serving. 

### **Serving Suggestions**

– Serve these cookies as a sweet treat with coffee, tea, or hot chocolate. 

– Package them in a decorative box or tin for a thoughtful homemade gift. 

These **Pecan Butter Balls** are a classic, melt-in-your-mouth cookie that’s perfect for holidays, special occasions, or anytime you crave something sweet and nutty. Let me know if you’d like more tips or variations! 😊

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