The Galley

Toasted Pecan Snowballs

Toasted Pecan Snowballs

Ingredients:

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 cup finely chopped and toasted pecans

Directions:

  1. In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup confectioners’ sugar and beat on medium-high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour. Finally, beat in the pecans. At this point, you can beat in the sprinkles as well.
  2. Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside. Pour the remaining confectioners’ sugar into a shallow bowl.
  3. Scoop or roll 1 Tablespoon of cookie dough per cookie. Roll into a ball and place on the baking sheets, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.
  4. Allow the cookies to cool for 5 minutes on the baking sheet, then very gently roll them in the confectioners’ sugar to coat completely. 

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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