Pecan snowballs

These have been some of my favorite cookies since I was little. My mom and I made them every Christmas. There are 2 ways that these can go wrong. The first is not having the butter room temperature or trying to melt it. It just will not work. The second is over-cooking them. They become dry very fast.

I did not create these myself. I have no idea who to give credit for the original recipes. This is a half batch from the original recipe and makes 21-23 cookies.



1 cup crushed/ground pecans

1 stick salted butter at room temperature

1 teaspoon vanilla

4 tablespoons white sugar

1/2 teaspoon salt

1 cup all pourpose flour

powdered sugar for dusting – 1-2 cups


Preheat the oven to 350 degrees. Mix all ingredients. Roll into tablespoon size balls. These can be placed close together because they do not imcrease in size. Bake 20 minutes on an ungreased cookie sheet.

Immediately remove them from the oven and roll them in a bowl to powdered sugar to coat. The sugar will turn wet. This is expected. Allow them to cool fully. You can roll them in sugar more than once to keep them white in appearance.





Pecan shortbread thumbprints

This is an old recipe for her jam thumbprint cookies. I was not in a jam mood so I created a pecan filling. Boy, did they turn out good. This is all stuff I typically have in my pantry. Anything that tastes this good without an extra shopping trip is a bonus.

This is also a recipe for 13 cookies. I enjoy small amounts. Cookies don’t keep for more than a few days and we will not eat a dozen in hours. This is a perfect sized treat for the four of us. If you want, the recipe can easily double.



25 pecan halves

2 tablespoons room temperature butter

3 tablespoons flour

3 tablespoons dark brown sugar

2 tablespoons white karo syrup

Place all into a food processor and pulse until very small pieces.



1 cup flour

6 tablespoons butter room temperature

1 teaspoon baking powder

1 egg

1/4 cup sugar

Combine all well. Preheat the oven to 400 degrees. Roll 1-2 tablespoons of dough into circles. This should make 13 cookies of equal size. Using the rounded edge of a teaspoon measure, indent the center of each dough ball. Place 1 packed teaspoon of pecan filling into the imprinted area. Bake for 12 minutes.