Description
Southern Pecan Butterballs, also known as Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes, and Danish Wedding Cookies, are delicate, buttery cookies loaded with chopped pecans and coated in powdered sugar. These classic American cookies are perfect for holidays, tea time, or any festive occasion, offering a melt-in-your-mouth texture with a nutty crunch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup powdered sugar, plus more for coating
- 1 ½ cups chopped pecans
Wet Ingredients
- 1 cup butter flavored vegetable shortening (Crisco)
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Shortening and Sugar: In a medium bowl, use an electric mixer to combine the vegetable shortening, 1 cup powdered sugar, and vanilla extract. Mix until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Incorporate Flour Mixture: Gradually add the dry ingredients to the shortening mixture a little at a time. Stir gently to prevent flour from flying and ensure an even, crumbly dough.
- Add Pecans: Stir in the chopped pecans thoroughly so they are evenly spread throughout the dough.
- Form the Cookies: Using clean hands, roll the dough into walnut-sized balls, approximately 1 ½ inches in diameter. The warmth of your hands will help the dough come together better. Place the balls on the prepared baking sheets about 1 ½ inches apart to allow space for slight spreading.
- Bake the Cookies: Bake one tray at a time in the center rack of the oven for about 15 minutes, or until the edges just start to turn a light golden brown. This careful baking prevents overcooking and preserves the tender texture.
- Coat in Powdered Sugar: While the cookies bake, prepare a bowl of powdered sugar for coating. Once the cookies are cool enough to handle but still warm, roll each one in powdered sugar to coat thoroughly.
- Cool and Recoat: Place the coated cookies on a platter or parchment paper and allow them to cool completely. Once cool, roll the cookies in powdered sugar a second time to achieve a smooth and even coating.
- Serve: Arrange the perfectly dusted pecan butterballs on a serving tray and enjoy this classic, buttery treat with family and friends.
Notes
- Bake only one cookie sheet at a time to ensure even baking and prevent uneven cooking.
- The second rolling in powdered sugar creates a smoother, thicker coating and enhances sweetness.
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
- For a different nut flavor, try substituting pecans with walnuts or almonds.
- If you prefer, you can sift the powdered sugar before coating to remove any lumps for a finer finish.