I love these buttery, nutty cookies. Mom’s Pecan Butternut Snowball Cookies are little balls of buttery shortbread, packed with pecans, with a powdered sugar coating that melt-in-your-mouth!

At Sedona Sweet Arts Bakery we made Mom’s Butternut Pecan Snowball Cookies all year long!

They are super quick to make and delicious. We always had Snowball cookies during the holidays. Snowball cookies are also known as Pecan Butternut Snowball Cookies, Pecan Meltaways, Russian Tea Cakes, Italian Wedding cookies, butter balls, Pecan Snowball Cookies and Mexican Wedding Cookies.

Mom’s Pecan Butternut Snowball Cookies Recipe

Sedona Sweet Arts owner, Award winning Pastry Chef and Culinary Artists Donna Joy retired in 2021. Donna is repurposing this website sharing her recipes, formulas, Cake Art, Sugar Art and more, as a hobby.

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Snowball cookies Recipe

Mom’s Pecan Snowball Cookies

Recipe by Donna Joy ~ DonnaJoys.comDifficulty: Easy

Servings

dozen

Prep time

minutes

baking timeminutes

Mom’s Pecan Butternut Snowball Cookies are little balls of buttery shortbread, packed with pecans, with a powdered sugar coating that melt-in-your-mouth! Super easy to make!

Ingredients

1 cup butter, softened
1/2 cup sugar, granulated
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups finely chopped pecans
1 1/2 cups confectioners powdered sugar

Directions

Preheat the oven to 350 degrees
In a stand mixer, using the paddle attachment on medium speed, cream the butter and sugar. Using a spatula scrape the sides of bowl. Turn the mixer to low and add the salt, vanilla, and flour. Add the pecans last. Roll the dough into one-inch balls using a 1-tablespoon scoop. Place on parchment-covered or silicon baking mats baking sheets a few inches apart. Bake for 8-10 minutes or until very lightly browned. Do not over-bake
Roll the dough into one-inch balls using a spoon and hands. Place on parchment-covered or silicon baking mats baking sheets a few inches apart. Bake for 8-10 minutes or until very lightly browned. Do not over-bake
Remove them from the oven and allow them to cool, slightly warm and just enough to handle them. Roll warm cookies in confectioners’ sugar, cool completely. Roll cooled cookies again in confectioners’ sugar.

About

For more recipes, please visit DonnaJoys.com. Have a question or request? donna@donnajoys.com ♥ Donna Joy
Donna Joy ~ A retired Entrepeneur, Creator, Business owner, Culinary Artist, Chef & Chief Operating Disruptor. Donna Joy an award-winning pastry chef, culinary artist, restaurant, bakery owner work has been featured in magazines, movies, TV and culinary websites. Donna enjoys sharing her recipes, cake art images on her Sedona Sweet Arts Facebook page and DonnaJoys.com ~ enjoy~ ♥ Donna Joy

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Donna Joy ~ A retired Entrepeneur, Creator, Business owner, Culinary Artist, Chef & Chief Operating Disruptor.
♥ Donna Joy