Pecan-Cranberry Snowball Cookies


Pecan Cranberry Snowball Cookies 2

It’s that time of year again; time for cookie, candy, and sweet swaps! I love the holiday season because I love baking. When Jon is at work on the weekends, I’m usually in the kitchen baking up a storm. This past weekend was no exception. I was thinking about my grandmother’s Mexican wedding cake cookies, and those are one of the cookies she would make that I absolutely loved! And when you have leftover pecans from Thanksgiving to use up, these are the perfect little delights!

To make them more holiday-like, I added some dried cranberries to add a little tartness and some orange flavoring to add a little citrus pop to them. The best part is the coating of powdered sugar. Gives a literal meaning of ‘give me some sugar under the mistletoe‘!

Ingredients:
1 stick softened unsalted butter
2 tbsp granulated sugar
½ cup chopped pecans
¼ cup chopped dried cranberries
1/8 tsp salt
1 cup all purpose flour
½ tsp vanilla extract
½ tsp orange extract
½ tsp ground cinnamon, divided into ¼ tsp portions
½ cup powdered sugar

*Makes about 24 cookies, but the yield will vary depending on how small or large you roll out the cookies.

 

Mix Pecans Butter and Cranberries

Combine the butter, 2 tbsp sugar, ¼ tsp ground cinnamon, pecans and cranberries together in a bowl. Mix with a fork until combined well.

Flour Pecans Cranberries and butter

Gradually add in the flour a little at a time while stirring to combine. I find it easier to mix with a fork. The dough will be crumbly.  Stir in the vanilla and orange extracts.

Rolled Pecan Cranberry Snowballs

Roll the cookie dough into teaspoon size balls and place onto a greased baking sheet. The cookies don’t spread much, so you can put them about 1 inch apart.  Bake on 350 degrees Fahrenheit for about 18 minutes.

Baked Pecan and Cranberry Snowballs

Allow the pecan-cranberry cookies to cool just enough to handle.

Powdered Sugar and Cinnamon

Mix the powdered sugar with the remaining ¼ tsp of ground cinnamon in a small bowl.

Toss snowball in powdered sugar mix

Very gently, toss each cookie into the powdered sugar mixture, while the cookies are still warm. I do two coats of powdered sugar, just because I can.

Snowball cookies on pan

Place back on the baking sheet to finish cooling completely.

Pecan Cranberry Snowball Cookies

I just love these little Pecan-Cranberry Snowball Cookies and I bet everyone at the sweet swap will too!

 


 

Pecan-Cranberry Snowball Cookies

Prep time: 

Cook time: 

Total time: 

Serves: About 24 cookies

Shortbread style cookie filled with crunchy pecans, bits of tart cranberries, with a pop of orange flavor all rolled in powdered sugar!
Ingredients
  • 1 stick softened unsalted butter
  • 2 tbsp granulated sugar
  • ½ cup chopped pecans
  • ¼ cup chopped dried cranberries
  • ⅛ tsp salt
  • 1 cup all purpose flour
  • ½ tsp vanilla extract
  • ½ tsp orange extract
  • ½ tsp ground cinnamon, divided into ¼ tsp portions
  • ½ cup powdered sugar
Instructions
  1. Combine the butter, 2 tbsp sugar, ¼ tsp ground cinnamon, salt, pecans and cranberries together in a bowl. Mix with a fork until combined well.
  2. Gradually add in the flour a little at a time while stirring to combine. I find it easier to mix with a fork. The dough will be crumbly.
  3. Stir in the vanilla and orange extracts.
  4. Roll the cookie dough into teaspoon size balls and place onto a greased baking sheet. The cookies don’t spread much, so you can put them about 1 inch apart.
  5. Bake on 350 degrees Fahrenheit for about 18 minutes.
  6. Allow the pecan-cranberry cookies to cool just enough to handle. Mix the powdered sugar with the remaining ¼ tsp of ground cinnamon in a small bowl.
  7. Very gently, toss each cookie into the powdered sugar mixture, while the cookies are still warm. I do two coats of powdered sugar, just because I can.
  8. Place back on the baking sheet to finish cooling completely.

 

 

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