Butter Pecan Snowballs
Prep Time
Cooking Mode
1 ½ cups pecan halves, toasted and cooled completely
¼ cup granulated sugar
1 ½ cups icing sugar, divided
½ cup unsalted butter, at room temperature
½ tsp fine sea salt
1 large egg yolk
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour
1 ½ cups pecan halves, toasted and cooled completely
¼ cup granulated sugar
1 ½ cups icing sugar, divided
½ cup unsalted butter, at room temperature
½ tsp fine sea salt
1 large egg yolk
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour
Directions
1Position the oven racks in the top and bottom third positions. Preheat oven to 160°C (325°F). Line 2 baking sheets with parchment.
2Add pecans and granulated sugar to the bowl of a food processor. Pulse until pecans are finely ground, up to 30 secs (do not over blend).
3Scrape mixture into the bowl of a stand mixer fitted with the paddle, then add ½ cup (125 mL) icing sugar, butter and salt. Beat on medium speed until smooth, 1 min. Scrape down sides of the bowl, then add egg yolk and vanilla until combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together.
4Scoop 1-tbsp (15-mL) portions of dough and roll into smooth balls. Arrange on prepared baking sheets, 1 1/2 in. (4 cm) apart.
5Bake on top and bottom thirds racks, switching sheets halfway through, until cookies have fully set but not yet browned, 18 to 22 mins. Let cool on baking sheets, 5 min.
6Sift remaining 1 cup (250 mL) icing sugar into a shallow dish or plate. Roll warm cookies in icing sugar to fully coat. Transfer to a rack and cool completely, 20 mins. Once cool, re-roll in icing sugar, if desired.
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