I love baking and during the winter months I bake A LOT! Today’s recipe happens to be one of my all time favorite! And it’ll be yours too once you make it. These Almond Pecan Snowball Cookies are a winter classic and my most treasured cookie recipe. Along with Gingerbread Cookies, I make these every winter for the kids and unfortunately they just don’t last long. And for good reason since they have a crumbly, buttery, nutty texture that just melts in your mouth! 
I first saw these made by Giada DeLaurentiis in her FoodNetwork show several years ago and immediately knew I had to try them. They go by many names and flavors, with or without nuts. The ones Giada made are called ‘Italian wedding cookies’ which doesn’t include nuts or vanilla extract. There is another recipe called ‘Mexican wedding cookies’ so you can take your pick… For this recipe I added two of my favorite dessert ingredients ever, almond extract and pecans. When combined, you end up with an insanely delicious little treat sure to please everyone!
Fun Fact: I love to bake cakes but I’m not a fan of baking cookies.
Almond-Pecan Snowball Cookies
Soft and crunchy, sweet and fragrant! These snowballs are an amazing winter treat!
- 1 cup (2 sticks) room temperature unsalted butter
- 2 cups confectioners (powdered) sugar
- 2 tsp pure Almond extract
- 2¼ cups all purpose flour
- 1 cup finely chopped and roasted Pecans
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In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add 3/4 cup confectioners’ sugar and continue to beat until well combined and creamy. Scrape down the sides and bottom of the bowl as needed.
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Beat in the almond extract on until combined. Switch to low speed and slowly add the flour. The dough will appear dry. Once all of the flour is added, turn the mixer up to high speed. The dough will come together. Finally, add the pecans. Cover the cookie dough tightly and refrigerate for 30 minutes.
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Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the remaining confectioners’ sugar into a shallow bowl.
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Scoop 1 Tablespoon of cookie dough and roll into a ball. Place on the baking sheets, at least 2 inches apart and bake until golden brown on the bottom edges and just barely browned on top, about 12-15 minutes.
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Allow the cookies to cool for 5 minutes on the baking sheet, then very gently roll them in the confectioners’ sugar to coat completely. Place the cookies on wire racks to cool completely. Once completely cooled, roll in confectioners’ sugar again.
