1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
How to Make It
Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast for 8 minutes. Let cool and roughly chop.
With an electric mixer, beat the butter and 1 cup of the sugar until fluffy. Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated. Mix in the pecans.
Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart. Bake until lightly golden, 18 to 22 minutes. Let cool on the baking sheets for 10 minutes.
Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving.
To Wrap: An egg carton provides protection for light and crumbly snowballs. Snip off the carton lid, nestle the cookies in paper candy cups, and wrap the whole thing in a sheet of cellophane, Tootsie Roll-style.
To Freeze: Instead of refrigerating the balls of dough, freeze them on the baking sheet before storing them in bags for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.
I agree that you end to make them pretty small as they do lose the roundness a bit during cooking. I also found the dough very dry and crumbly so next time may add a bit of water to help shape them. They were easy to make and do taste good.
These were among some of the best Christmas cookies I've ever made! They were gone within minutes. Even my picky 12-yr.-old liked them! I added some white chocolate chips and they were delicious, however even after putting them in the refrigerator, they didn't come out round.
I've made these for years and we all love them. However, I do use 1 1/2 cups finely chopped pecans and bake them at 325 for 30 min or so. I've never put them in the frig and they've always come out round.
I used to make these all the time & everyone loved them! Then I moved & either lost or misplaced the recipe. Thanks for retreving it for me!
Maybe the other people with lower stars didn't make them correctly, cause if you did....you would have loved them too!
Well, based on other comments, I was careful to chill these thoroughly, but when they baked, they did spread out a bit too much to fit into the cute egg carton format that was displayed. I was still able to use the little decorated paper cups, but they had to be opened out wider. I had 36 cookies, so the balls I made were probably just a bit smaller than what the recipe said, but they were still too big. Also, I tried to do both baking sheets at the same time. Don't do that. Put one back in the refrigerator while the first one cooks on the middle rack. There wasn't any indication of when these were "done" and I left mine in a little too long at 20 minutes. (Checked at 18, but didn't know what to test for.) So less time is better than too much.