These tender, buttery snowball cookies are filled with chopped nuts and rolled in powdered sugar. They are simple to make (just 30 minutes to chill!) and look so pretty on a Christmas cookie tray!
Gradually add flour/cornstarch mixture to butter mixture, stir until completely combined.
Add pecans, fold in with a spatula until evenly distributed.
¾ cup very finely chopped pecans or walnuts
Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Once dough is almost done chilling, preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
Scoop chilled cookie dough into scant 1 Tablespoon-sized scoop. Roll gently between your palms to form a smooth ball. Place cookies on baking sheet, spacing at least 2” (5cm) apart, and transfer to center rack of 350F (175C) preheated oven for 10 minutes. Allow to cool for 10 minutes on baking sheet before carefully transferring to a cooling rack to cool completely.
Allow cookies to cool completely before rolling through powdered sugar until liberally coated with sugar. Enjoy!
1 ½ cups powdered sugar
Notes
Nuts
Substitute your favorite nut. Nuts may also be omitted or you may substitute 1 ½ cup/250g of mini chocolate chips.
Storing
Store in an airtight container at room temperature for up to 5 days.