Happy Sunday! I can’t believe we’re so close to finishing up the 12 days of Christmas cookies. Today I’m sharing with you all another recipe that my Mom makes for us every year, Pecan Sandies Snowballs. They are one of mine and my dad’s favorites. She literally has written on the recipe in her old Better Homes Cook Book, “Jamie and Jordan’s favorite.”
The best part about these cookies is that they aren’t too sweet but they’re also so nutty and buttery in flavor. They’re one those cookies that you can eat a dozen of without dying of sugar overdose and be like, “Whoops..” These little bites of heaven very closely resemble the classic Italian Wedding Cookie, except for these feature buttery pecans instead of almonds.
One thing I do have to warn you about though… Well, other than eating way too many of them, is choking on the powdered sugar. My Dad and I have both fallen victim to the good ol’ powdered sugar choke. Don’t get so excited while eating these cookies that you inhale the powdered sugar down the wrong pipe! You’ve been warned.
Pecan Sandies Snowballs
- 1 Cup Salted Butter
- 1/3 Cup Granulated Sugar
- 2 tsp Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Cup Pecans, chopped
- 1/4 Cup Powdered Sugar
Preheat oven to 325 F degrees.
Line a baking sheet with parchment paper.
Using a stand or hand held mixer, beat butter on high until creamy.
Add in sugar and beat until fluffy.
Add in vanilla and 2 teaspoons of water, beat until combined.
Slowly add in flour and pecans until completely combined and incorporated.
Measure out dough using a melon baller and shape into balls.
Place the cookie dough balls on the prepared baking sheet and bake for about 20 minutes or until the bottoms are very light gold in color.
Transfer the cookies to a cooling rack to cool completely.
Place powdered sugar in a Ziploc bag. Add a few cookies to the bag and gently shake the bag to coat the cookies with powdered sugar.