Snowball Cookies
Ingredients
The cookies
-
1
cup
unsalted butter, room temperature
-
1½
cups
pecans, chopped and toasted
-
⅓
cup
sugar
-
1
teaspoon
vanilla
-
¼–½
teaspoon
salt
-
1½
cups
all-purpose flour
-
½
cup
rye flour
The coating
Instructions
- Toast the chopped pecans in the oven at 325°F for 5-10 minutes and let them cool completely.
- Beat the butter and sugar together until light and creamy, then add vanilla and salt.
- Mix in the cooled pecans, rye flour, and all-purpose flour until the dough is coarse and crumbly.
- Press about a tablespoon of dough into a ball and place them on cookie sheets about an inch apart.
- Bake in a preheated oven at 325°F for 20-25 minutes.
- While still warm, toss the cookies in powdered sugar to coat them, then cool completely and toss in powdered sugar again.
Nutrition Facts (estimated)
Servings
38 cookies
Calories
73
Total fat
4.1g
Total carbohydrates
8.3g
Total protein
1g
Sodium
10.5mg
Cholesterol
6.2mg
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