Ingredients
The following ingredients have 4 Servings
- 1 c. All-Purpose Flour
- 4 oz. Salted Butter, chilled and sliced
- 1/4 c. Granulated Sugar
- 1/2 c. Pecans, finely chopped
- Confectioners Sugar, for rolling
Instruction
- Start by adding the flour, granulated sugar, and chilled butter to a food processor; then pulse until the butter resembles coarse meal.
- Next, add the chopped pecans and pulse again until the dough is well blended. Remove the dough from the food processor, wrap it in plastic wrap and refrigerate for at least 1 hour up to overnight. You want to make sure the butter gets firm again before baking.
- Preheat oven to 350 degrees F.
- When you're ready to bake the cookies, remove the dough from the refrigerator and roll into balls (I made mine about 2") and place them on a nonstick baking sheet (or one covered in either parchment paper or a Silpat mat).
- Bake the cookies for about 15-20 minutes until the bottoms turn slightly brown.
- Remove the cookies from the oven and allow to cool completely. Once cooled, roll the Pecan Snowballs into confectioners sugar and place in an airtight container. (They should last about one week stored at room temperature, but I like to freeze all of my cookies and just pull them out when I'm ready to make a platter of assorted cookies. If you freeze them, they'll last about 4 months. )
