Winter began late this year for Mammoth Lakes. But in true Mammoth fashion it hit us like, well, a Woolly Mammoth! Our first storm left us in awe with feet upon feet of light and fluffy snow. There was no sun in the forecast for at least ten days!
So what to do with some extra inside time? Bake, of course. I’ve been wanting to try out a new recipe but just hadn’t had the time. And then Mother Nature made the time for me. And I thought it was an appropriate time to finish testing my Snowball cookie recipe. Not to mention that this recipe is literally so easy to bake! I whipped them up in fifteen minutes while Izzy was occupying herself, coloring at her art table. They are also an easy cookie to walk away from for a minute or two if you are needed #momlife.
Snowballs are different from the well known YiaYia Cookies that we serve in Dessert'D and that are also inside Mimi's new book, Cookies for Everyone. While the YiaYia Cookies are a little more dense, light, and melt in your mouth, traditional Snowball cookies are buttery and crumbly in the best way possible. Snowball cookies get coated in powdered sugar which adds the perfect amount of sweetness in contrast to the buttery richness of the cookie. This Pecan Snowball Cookie Recipe is also really simple and easy to make. My family even raved that it might be one of my best cookies yet. These are also a perfect treat for holiday parties and cookie exchanges. Just makes sure to eat them over a napkin or plate!
Pecan Snowballs Makes 30
2 sticks (226 grams) organic salted butter, softened
71 grams (1/2 cup) organic powdered sugar, sifted
1 1/2 teaspoons organic vanilla extract
212 grams (1 2/3 cups) all purpose flour
12 grams (2 tablespoons) organic coconut flour
1/4 teaspoon fine sea salt
113 grams (heaping 3/4 cup) organic pecans, finely chopped
extra organic powdered sugar for dusting
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract and mix on low until it is blended and you do not see large butter chunks.
Add in the flour, coconut flour, sea salt, and pecans. Mix until combined into a dough. Using your hands form small dough balls. Very slightly flatten the tops of each ball so they are about 1 3/4-inch in diameter.
Bake for 13 minutes or until the edges are very lightly golden brown.
Once cookies are cool to touch, move them so they are all touching in the center of your tray and very close together. Dust with powdered sugar using a sifter.
Store in a cool dry place for up to 7 days.
Gluten Free - Replace the all purpose flour with 234 grams (1 1/2 cups) organic gluten free flour blend.
High Altitude - Bake at 350°F for 12 minutes or until the edges are very lightly golden brown.