Pecan Snowballs

Name: Pecan Snowballs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 34
Cuisine: Global
Ingredients: 1 teaspoons pure almond extract; 414 milliliters confectioners sugar; 473 milliliters all-purpose flour; 0 teaspoons kosher salt; 237 milliliters pecans; 237 milliliters (2 sticks) unsalted butter, at room temperature; 1 teaspoons pure vanilla extract

Pecan Snowballs might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 119 calories, 1g of protein, and 8g of fat per serving. This recipe serves 34. This recipe covers 2% of your daily requirements of vitamins and minerals. Only If you have almond extract, pecans, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 350 F.

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Oven

Spread the pecans on a rimmed baking sheet and toast for 8 minutes.

Ingredients you will need

Pecans

Spread

Toast

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Baking Sheet

Let cool and roughly chop.With an electric mixer, beat the butter and 1 cup of the sugar until fluffy.

Ingredients you will need

Butter

Sugar

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Hand Mixer

Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated.

Ingredients you will need

Vanilla

Almonds

All Purpose Flour

Salt

Mix in the pecans.Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.

Ingredients you will need

Pecans

Dough

Equipment you will use

Baking Sheet

Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart.

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Baking Sheet

Bake until lightly golden, 18 to 22 minutes.

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Oven

Let cool on the baking sheets for 10 minutes.

Equipment you will use

Baking Sheet

Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving.To Wrap: An egg carton provides protection for light and crumbly snowballs. Snip off the carton lid, nestle the cookies in paper candy cups, and wrap the whole thing in a sheet of cellophane, Tootsie

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Candy

Sugar

Wrap

Egg

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Baking Sheet

Bowl

Roll-style.To Freeze: Instead of refrigerating the balls of dough, freeze them on the baking sheet before storing them in bags for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Ingredients you will need

Dough

Roll