Delicious, melt in your mouth cookies that reminds me of snowballs. The powdered sugar coating, the crumbly texture, the homegrown pecans…these pecan butterball cookies are a delight any time of the year.
Also known as Mexican or Italian wedding cookies, Russian tea cakes, or snowballs cookies, we call these pecan butterball cookies in our family. They are also perfect holiday cookies and easy to whip up for your next cookie exchange party.
These buttery cookies are filled with toasted pecans and rolled in powdered sugar. No one can eat just one! Yes they are that good.
What makes our cookies so wonderful is the pecans are right from the tree. My mother is lucky enough to have friends who harvest pecans right in their backyard. Of course not everyone is as lucky.
I’m a big fan of Pearson’s peaches in the summertime. Guess what? They’re also known for their pecans.
I always buy several bags near the end of summer and keep them stored in the fridge. They’re perfect for making pecan pies and cookies for the holidays.
Of course the grocery store is the easiest place to find fresh pecans. And many feature freshly harvested nuts every fall available in the bulk foods or produce section. Try there first before buying pecans already bagged.
I like to toast the pecans for about five minutes before using them in this recipe. It enhances the flavor of the cookies.
It’s also important to allow the butter to completely soften at room temperature before using.
This recipe is also an easy one to make with your children. After all, who says no to cookies? My kids love to be in charge of rolling them in the powdered sugar.
Be sure to also try these favorite holiday cookies:
Hungry for more?
Pecan Butter Balls
Makes 4 dozen cookies. Total time: 30 minutes
- 2 cups flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 teaspoon vanilla extract
- 2 cup pecans, finely chopped
- Confectioner’s sugar
Preheat oven to 325°F. Roast the chopped pecans for 5-7 minutes watching closely so it doesn’t burn. Allow to cool completely.
Mix together the first 5 ingredients until well blended. Add chopped pecans. Shape into 1-inch balls and place on an nonstick cookie sheet. Bake for 25-30 minutes or until just slightly brown. Transfer to wire racks and when still a bit warm roll in confectioner’s sugar. These cookies freeze well.
What you’ll Need for these Cookies