Pecan snowball cookies
These pecan snowball biscuits are incredibly delicious crunchy biscuits with bits of pecan disguised as little snowballs.
Servings: 18 cookies
Ingredients
- 125 grams butter
- 35 grams icing sugar
- 115 grams flour
- 65 grams pecan nuts finely chopped
- 1 teaspoon vanilla extract
- 1 pinch of salt
extra
- 100 grams powdered sugar for the snowball effect
Instructions
- Cream together the butter and icing sugar. Turn the mixer to low speed and add the flour, pecans, vanilla extract and salt.
- Roll the dough into balls about 2.5 cm (1 inch) in diameter. Place them on a baking tray lined with parchment paper. Bake for 11-12 minutes at 175°C/340˚F (conventional oven). Do not bake them too long, they should still be lightly browned.
- Remove the cookies from the oven and leave to cool briefly until they are still warm but not too hot. Put the remaining 100g icing sugar in a ziplock bag and dip the biscuits in it. Use a fork to scoop them out again and place them on a cooling rack.
- When completely cooled, dip the cookies in the icing sugar again.
How to store
Store the cookies in a tightly closed airtight container for up to two weeks. The dough can also be frozen for up to three months.