Snowball cookies are those melt-in-your-mouth, vaguely nutty cookies that are at every single holiday cookie exchange. You don't know where they came from or who made them, but they're ALWAYS there. I can't leave a cookie alone, so here's my delightfully lemony tart version —JessicaBakes
about 2 dozen cookies
unsalted butter, room temp
confectioners' sugar, plus more for rolling
1 1/2 teaspoons
freshly grated nutmeg
finely chopped pecans...and I mean FINELY chopped!
2 1/4 cups
In This Recipe
Mix the flour, pecans, nutmeg and salt in a medium bowl until well combined
In the bowl of a stand mixer with the paddle attachment, beat the butter and 1/2 cup of the confectioners' sugar until light, smooth and creamy. Add in the vanilla and lemon zest and mix until smooth.
Gently mix or fold the flour mixture into the wet ingredients until just combined. Your dough may seem a little dry, but leave it for now.
Roll the cookies to be about a tablespoon. Place on the baking sheet and bake for 15 minutes.
Sift 1/3-1/2 cup confectioners sugar into a small bowl. Once the cookies are cool enough to handle, roll them one at a time in your bowl of sugar.
Once the cookies have completely cooled, roll them one last time in your confectioners sugar so they have a snowy exterior. Enjoy!