Snowballs

These go by a couple of different names, including Wedding Cookies and Polvorones. My grandmother always called them Snowballs, and so I do, too. They are a festive looking cookie for the holidays, one that comes together quickly and easily, and has a lovely spiced cinnamon and pecan flavor. My grandmother’s original recipe came from her beloved 1940s era Slovak-American cookbook, from which many of her other treasures were found. I’ve tweaked it slightly.

Snowballs

Prep Time 1 hour
Cook Time 18 minutes
These go by a couple of different names, including Wedding Cookies and Polvorones. My grandmother always called them Snowballs, and so I do, too. They are a festive looking cookie for the holidays, one that comes together quickly and easily, and has a lovely spiced cinnamon and pecan flavor. My grandmother’s original recipe came from her beloved 1940s era Slovak-American cookbook, from which many of her other treasures were found. I’ve tweaked it slightly.
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Course Dessert
Servings 4 dozen

Ingredients
 

  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups (145 grams) all-purpose flour
  • 1/8 teaspoon fine salt
  • 1 cup raw unsalted pecans

Instructions
 

  • Preheat your oven to 350 F. Toast the pecans on a rimmed baking sheet for 10 minutes. Remove and let cool. Once cool, grind them finely in a food processor. Be careful not to over grind, or else you will have pecan-butter instead of finely ground pecans.
  • In a stand mixer, beat ½ cup of powder sugar with the butter for about 2 minutes, until smooth. Scrape down the bowl and beat again, adding the vanilla.
  • Combine the flour, cinnamon and salt in a small bowl and whisk to ensure even distribution of the dry ingredients. Add this to the mixer and beat just until combined, then scrape the bowl and beat again for a few seconds. Add the ground pecans to the bowl and mix until fully incorporated, being careful not to over mix.
  • Divide the dough in half and wrap each half in plastic wrap. Refrigerate them for 30 minutes.
  • Pinch off walnut sized pieces of dough, roll gently into balls and place on a parchment lined baking sheet 1-inch apart. Bake in the 350 degree oven for 18 minutes.
  • Place the remaining powdered sugar in a bowl. Remove the cookies from the oven and let cool on the pan for 4 or 5 minutes. While still warm, carefully roll them in the powdered sugar and place on a rack to finish cooling. Cookies will keep, tightly sealed, at room temperature for up to 3 days.
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