Pecan Snowball Cookies

  • Preparation 20 MIN
    Cooking 12 MIN
  • Servings 1
  • Makes 4 dozen
  • Freezes



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a food processor, pulse the pecans until finely chopped.
  3. In a large bowl, cream the butter and sugar with an electric mixer. Add the egg and liqueur and mix until smooth. With the mixer at low speed, or using a wooden spoon, gradually stir in the pecans and flour.
  4. Using a 1-tbsp ice cream scoop, shape the dough into balls. Roll them between your hands and place on the prepared sheets, spacing them evenly.
  5. Bake one sheet at a time for 12 minutes or until the cookies are light golden brown. Let cool completely on the baking sheets.
  6. Place the icing sugar in a bowl. Coat the cookies in the icing sugar. Shake off any excess, then coat again. The cookies will keep for 2 weeks in an airtight container at room temperature.

To help you with this recipe

Silicone Baking Mat

This silicone pastry mat can withstand very high temperatures. Its non-stick coating is perfect for baking cookies and pastries as well as any other food that you would cook on a baking sheet.

25.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.