Updated: 12/14/2014 10:44 AM | Print Story |  Email

12 Days of Cookies: Pecan Snowballs

Chef Zoe Francois show Elizabeth how to make “brown butter” and use it in a recipe for Pecan Snowballs.

2 cups (7 1/2 ounces) pecans, lightly toasted, cooled
½ cup powdered sugar
4 cups all-purpose flour        
½ teaspoon salt
2 cups LAND O LAKES® Unsalted Butter, browned, strained, cooled to room temperature.
1 ½ cups powdered sugar
1 tablespoon vanilla
1 teaspoon almond extract
2 cups powdered sugar

Heat oven to 350°F.  Place oven racks at top and lower third of oven. Line two cookie sheets with parchment paper; set aside.

Place nuts and 1/2 cup powdered sugar in food processor bowl fitted with metal blade; process until finely ground.

Combine nut mixture, flour and salt in bowl; mix with whisk.Place browned butter and 1 1/2 cups powdered sugar in stand mixer fitted with paddlehttp://www.assoc-amazon.com/e/ir?t=zoebakes-20&l=as2&o=1&a=B0015TMHSI attachment; beat on medium speed 4 minutes or until light and fluffy. Add flour mixture; beat on low speed until well mixed.

Scoop dough using small ice cream scoop; roll to create round balls. Place onto prepared cookie sheets, 1 1/2 inches apart.

Bake, rotating trays from top to bottom half way through baking, 12 minutes or until bottoms are golden and tops are set. (Tops will crack slightly.)

Cool cookies completely; roll in powdered sugar.  Roll again before you pack or serve them.

By Zoë François
Originally featured on ZoeBakes.com


Related Link:
Land O' Lakes Holiday Baking Brochure