Snowballs (Italian wedding cookies). Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed. Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed.
Also, the easiest way I've found to coat each cookie with the powdered sugar is by using a covered plastic container. Easy and quick, this is the best Italian wedding cookies recipe ever. Loaded with walnuts and hazelnuts and coated in fluffy powder sugar like a snowball, these Italian cookies are sure to steal everybody's heart! You can cook Snowballs (Italian wedding cookies) using 7 ingredients and 2 steps. Here is how you cook it.
Ingredients of Snowballs (Italian wedding cookies)
- You need 1 1/2 cups of room temp butter.
- You need 2/3 cup of powdered sugar.
- Prepare 1 1/2 cup of finely chopped pecans(use your nut of choice).
- It’s 2 tsp of vanilla.
- You need 1/2 tsp of salt.
- It’s 3 cups of all purpose flour.
- It’s 1/3 cup of powdered sugar for rolling.
Line two large baking sheets with parchment paper. Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal. In a large bowl, mix flour, walnuts, granulated sugar, salt, and vanilla. Add butter and, using your hands, combine everything.
Snowballs (Italian wedding cookies) step by step
- Preheat oven to 325. Line baking sheets with parchment paper. But butter til light and add 2/3 cup powdered sugar. Beat well. Add nuts, salt, and vanilla and beat well..
- Add flour a cup at a time and mix until well combined. I use a small cookie scoop. Roll into 1-2 inch balls and place on parchment. Bake 15 minutes, no browning. Let cool a minute or two then roll in powdered sugar. Easy peasy..
While hot roll in powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Of all holiday cookies, few are as simple and as Southern as our Pecan Snowball Cookies. Similar cookies are called snowballs or a version that's filled with rich pine nuts can also be called Mexican wedding cakes. Tea cakes are rich, crumbly, and a style of bite-size shortbread.