Wednesday, December 16, 2015

12 Days of Cookies: Diane's Snowball Cookies

After a brief hiatus due to a massively busy week last week, cookie posts are back! Today I'm featuring another July 2010 Knottie, Diane, and her recipe for Snowball cookies! Enjoy!


I’ll be honest. I love to cook, but baking is a different story. I don’t know if it’s my small kitchen, the big mess I leave behind, or the or the memories of baking with my then boyfriend (now husband) years ago which earned him an unfortunate nickname, but it’s just not my favorite thing to do.

But once a year, I take out the pastel pink Kitchen Aid mixer and get baking. The result is a crumbly and not-too-sweet cookie that has become my Christmas cookie go-to. It doesn’t matter if you call them snowballs, Russian tea cakes, or Mexican wedding cakes, these shortbread cookies are a holiday classic!

Tip: Pecans are by far my favorite nut, but they can be a little pricey. Feel free to substitute finely chopped almonds which are a bit more budget friendly and just as tasty.


1 cup (2 sticks) butter, softened

1/4 cup confectioner's sugar

2 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup finely chopped pecans*

1 1/2 cups confectioner's sugar, for dusting cookies

*Mince pecans quickly by pulsing in a food processor with knife blade attached.

Preheat oven to 325 degrees. In a large bowl, beat butter and 1/4 cup confectioner's sugar with a mixer on medium speed until creamy. Beat in vanilla until blended. Stir flour and finely chopped pecans together in a medium bowl. Reduce mixer speed to low and gradually beat in flour/pecan mixture just until blended. Roll dough into small balls (about 1 inch thick) or shape by rounded measuring teaspoons into balls. Place balls on ungreased large cookie sheet. Bake at 325 degrees for 15 to 20 minutes or until bottoms are slightly browned and cookies are light golden. Remove from oven and transfer cookies to a wire rack to cool. Place 1 1/2 cups confectioner's sugar in a pie pan. Roll cookies when nearly cool in sugar to coat. Roll again once or twice when cookies are completely cool. Makes 2 to 3 dozen cookies, depending on the size of the balls.

Recipe from


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