Rosewater Pecan Snowballs
These pecan snowballs are so pretty and so flavorful. They stand out on any holiday dessert table. Buttery, filled with toasted pecan bites, fragrant with rosewater, and rolled in powdered sugar.
Ingredients
- 1 cup raw pecans
- 1/2 cup unsalted butter, softened
- 1 tbsp powdered sugar
- 1 cup flour
- 1 tbsp rose water
- pinch of salt
- 1 cup powdered sugar ( for rolling snowballs after baking)
Instructions
- Preheat oven to 350° F.
- Place the powdered sugar in a bowl and set aside. ( For rolling the cookies after baking).
- Line a baking sheet with parchment paper.
- Spread the pecans in a single layer on the prepared baking sheet and toast for 5 to 6 minutes until fragrant and just starting to brown. Remove from oven and cool for couple of minutes.
- Place pecans in the bowl of an electric food processor and pulse 2 to 3 times until chopped into small pieces. (Make sure not to over grind them as we want to preserve the texture).
- In a medium bowl, put the softened butter and powdered sugar and using a spatula or wooden spoon mix together until fully combined. Add the flour, rosewater, salt, toasted pecans and mix until well combined. ( You can use your hands at this stage to mix in the ingredients together or a stand mixer fitted with paddle attachment).
- Using a measuring tablespoon, measure out the dough and roll with your hands into 1" balls.
- Place on the baking sheet 2" apart and bake for 10 to 12 minutes until just set and the bottoms are very lightly browned. (Make sure not to over-bake)
- Remove from oven and let them cool for 2 to 3 minutes. Gently roll the warm cookies in the powdered sugar and let them cool completely. Then roll the cookies one more time in the powdered sugar until well coated.
- Enjoy!
Notes
Store the snowballs cookies in an airtight container for up to one week at room temperature or 2 weeks in the fridge.
The pecans can be replaced by walnuts.
You might need to chill the dough balls for couple of minutes before baking if they get very warm from rolling.