Imported from the web

Italian Snowball Cookies

Name: Italian Snowball Cookies
Prep time: 30 min
Cook time: 16 min
Total time: 45 min
Yield: 20 servings
Cuisine: Italian
Ingredients: 8 oz unsalted butter (2 sticks; room temperature); 0.5 tsp kosher salt; 2 tsp vanilla extract; 6 tbsp powdered sugar (For the dough; the source specifies 1/4 cup plus 2 tablespoons); 2 cup all-purpose flour (Spoon and level); 1 cup pecans (Toast, cool, then chop or mince very finely); 0.5 cup powdered sugar (For rolling; about this much or more)

Imported by MoInd on SeeMeCook

Buttery pecan cookies are baked until puffed and lightly golden, then double-coated in powdered sugar while warm. Toasted pecans add a fragrant, nutty note to these melt-in-your-mouth holiday cookies.

20 servings45 minItalian

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Ingredients

8 oz unsalted butter (2 sticks; room temperature)
0.5 tsp kosher salt
2 tsp vanilla extract
6 tbsp powdered sugar (For the dough; the source specifies 1/4 cup plus 2 tablespoons)
2 cup all-purpose flour (Spoon and level)
1 cup pecans (Toast, cool, then chop or mince very finely)
0.5 cup powdered sugar (For rolling; about this much or more)

Steps

1
Preheat the oven to 375°F (190°C).
2
When the oven is heated, spread the pecans on a baking sheet. Toast for 8–10 minutes, until fragrant and a little more golden in color.
3
Remove the pecans from the oven and let them cool on a separate dish or plate. Once cooled, chop or mince them very finely, or pulse them 1–2 times in a food processor if needed.
4
Dust off any nut crumbs and line a baking sheet with parchment paper. Set it aside.
5
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla together on medium-high for about 30 seconds.
6
Add the 6 tablespoons of powdered sugar for the dough. Beat on medium until smooth and fluffy.
7
Add the flour, salt, and chopped pecans. Mix on low until combined. Scrape the sides and bottom of the bowl, then mix again for 10–20 seconds.
8
Roll the dough into 1-inch balls. The author recommends using a 1.5-tablespoon cookie scoop for portioning.
9
Arrange the dough balls on the lined baking sheet about 1–2 inches apart.
10
Bake for about 12–15 minutes, until the cookies are puffed and lightly golden on the bottoms.
11
Let the cookies sit on the baking sheet for 2–3 minutes, until they can be lifted without breaking.
12
Set a wire rack aside. Put about 1/2 cup or more powdered sugar in a bowl or dish.
13
While the cookies are still warm on the baking sheet, gently coat each one in powdered sugar, patting the sugar around and onto the cookie. Return each coated cookie to the baking sheet, keeping it there until all the cookies have had their first coating.
14
Coat each cookie in powdered sugar a second time, then place it on the wire rack to cool completely.
15
Let the cookies cool completely so the powdered sugar sets and coats them. Store in an airtight container with extra powdered sugar dusted on the bottom to prevent sticking.

Notes

The author notes that the dough does not need chilling. The body excerpt recommends lightly dusting the parchment on the cooling rack with powdered sugar to prevent sticking. The structured recipe gives a total time of 45 minutes, though the stated prep and cook times add up to 46 minutes.