Pecan and Cranberry Snowball Cookies
Servings: 40
Ingredients
- 1 cup unsalted butter
- ½ cup powdered sugar and more for rolling
- ½ tsp vanilla extract
- 2 cups all purpose flour
- ½ tsp salt
- ¼ cup chopped toasted pecans
- ½ cup chopped dried cranberries
Instructions
- Combine flour and salt in a small bowl and set aside.
- In a mixing bowl, cream butter and sugar with an electric mixer or stand alone mixer until fluffy and add vanilla extract to the mixture.
- Gradually add flour to the bowl and mix until well combined. Divide the dough in half and transfer ½ of the dough onto a plate and set it aside. Add pecans to the remaining dough in the mixing bowl and mix well.
- Wrap pecan cookie dough with plastic wrap and form into a disk. Next, transfer the plain dough back to the mixing bowl, add cranberries and mix well. Wrap cranberry cookie dough with plastic wrap and form into a disk. Chill both dough disks for 1-24 hours in the fridge.
- Line baking sheets with parchment paper and take the dough out of fridge. If the dough is too hard, leave on the counter for 10-15 minutes so the dough can soften.
- Preheat oven to 350°. Scoop one tablespoon dough and roll into a ball. Space them apart on a baking sheet and bake for 13-15 minutes or until cookie bottoms start to turn light golden brown.
- Once cookies are done, let cool for 10 minutes, then coat with powdered sugar. Let cookies cool completely then coat with more powdered sugar.