These cranberry pecan snowball cookies are buttery shortbread cookies with ground pecans and cranberries. They are baked, then coated with powdered sugar. You won't find a recipe easier than this because all you need is a bowl and a spatula. The dough takes 5 minutes to combine and 10 minutes to bake. Easy peasy and perfect for the holiday season.
Process - In a food processor, pulse the pecans until coarse, then add the cranberries and pulse until finely ground. Set aside.
1 cup Pecans, ½ cup Cranberries dried
Cream - In a large bowl with a whisk, cream together the butter and powdered sugar. Add the vanilla extract and salt.
½ cup Unsalted butter, 1 cup Powdered sugar, 1 tsp Vanilla extract, ½ tsp Salt
Dry ingredients - Next, add the ground pecan, cranberry mixture, and flour mixture. Combine well, but do not overmix.
1 ¼ cup All-purpose flour
Chill - Transfer the dough to the fridge and chill for 10 minutes while you preheat the oven to 350°F/ 177°C/ Gas mark 4
Balls - Take about 1 to 1 1/2 tablespoons of dough and shape it into balls. Place them on a parchment-lined baking tray.
Bake - Transfer to the oven on the middle rack and bake for 10 to 12 minutes. Cool in the tray for 10 minutes.
Coat - In a bowl, add the powdered sugar. Once the cookies are cooled, coat each cookie with powdered sugar and dust off any excess
1 cup Powdered sugar
Store - Cool them completely, then store them in an airtight container for up to a week
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you