Pecan Sandies, Snowball Cookies (Mexican Wedding Cookies) Recipe
User Reviews
5
Pecan Sandies, Snowball Cookies (Mexican Wedding Cookies) Recipe
Description
The Pecan Sandies recipe blends creamed butter and sugar with flour and vanilla extract before folding in chopped pecans. The dough is formed into small balls and baked until lightly golden around the edges, preserving a tender center. Once cooled, the cookies are rolled in confectioners sugar for a snowy appearance and subtle sweetness contrast.
The buttery richness combined with the crunch of pecans gives these cookies a distinct texture typical of snowball cookies. Vanilla adds a mellow aroma that complements the nuts without overpowering the buttery base. The baking process aims to set the cookies without hardening them, keeping them delicate and crumbly.
These cookies store well in airtight containers for up to a week and freeze beautifully both before and after baking. Freezing dough balls on baking sheets before transferring to containers prevents sticking. When serving frozen cookies, bring them to room temperature and dust again with powdered sugar if preferred. Variations of the recipe allow for nut-free versions by omitting nuts, or festive adaptations like peppermint or chocolate-filled centers.
Handling the dough gently and rolling balls evenly helps assure uniform baking and consistent texture across batches. Preparing them ahead of time allows for holiday convenience or gifting hospitality.
Ingredients
- 1 cup butter
- 1/2 /2 cup confectioners sugar plus more for rolling baked cookies
- 2 cups all-purpose flour
- 1 cup pecans chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
- Cream together butter and sugar with electric mixer. Add in the flour and vanilla extract and mix until well combined. Slowly stir in the pecans.
- Scoop a teaspoon of the cookie dough and roll between your palms to form a ball. Place the ball of cookie dough onto the prepared baking sheet. Bake until lightly golden, about 12 minutes. Remove from oven and allow to cool to the touch. Roll in confectioner's sugar.
- When ready to serve and once the cookies have completely cooled, roll or dust them with a bit of additional confectioner's sugar, if you prefer.
Notes
- Store cookies in an airtight container for up to one week to maintain freshness.
- Freeze baked cookies after cooling and initial sugar coating for up to three months; recoat with sugar after thawing if desired.
- Freeze shaped dough balls on a baking sheet, then transfer to containers to freeze for up to three months; thaw in the refrigerator before baking.
- The recipe can be varied by omitting nuts for nut-free cookies or adding sprinkles, peppermint, or chocolate centers for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 5g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 33mg | 1% |
| Potassium | 16mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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