This Pecan Snowdrop Cookies Recipe is an old favorite in our family. Old family favorite recipes are always the best to add to your collection.
These light drop cookies are easily the most requested Christmas cookie my husband bakes. I help with the shaping and covering with the confectioners sugar, but he is really the mastermind of this cookie baking operation.
Stacy originally made these Pecan Sandie type cookies for our Christmas Cookie Exchange party years ago. This particular recipe was new to us at the time. Now we are quite delighted to continue to share the recipe and make these annually for friends and family. I am licking my lips just telling you about these delicious sweet treats.
No matter if you call them Old Fashioned Pecan Sandies or Snowball Cookies, they are always a hit when taken for any gathering. My hubby enjoys taking them to work every year and always returns with an empty cookie tin.
I do the packaging after Stacy does the baking. Presentation matters when serving food and I enjoy the process. When packaging cookies for a work soiree, just use some bright colored tissue paper in an attractive cookie container. Remove the lid and fluff the paper. Watch the cookies disappear.
- Unsalted Butter
- Confectioner’s sugar
- Finely chopped pecans
- Vanilla extract
- Cups sifted all-purpose flour
These drop Christmas cookies are scooped up to measure about a teaspoon of dough. Then rolled between your hands and dropped onto the baking sheet before going into the oven.
Place a cookie cooling rack over the baking pan and then coat with powdered sugar for easier clean up.
Use a baking mat on your cookie baking pan. Baking mats like these (ad) are a marvelous invention!
I’ve actually heard and agree that these cookies are even better the next day. You may have to hide them to have some left the next day!
See the Notes in the recipe below for more tips and the supplies I recommend.
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- 1 Cup butter
- 1 1/2 Cups confectioner's sugar
- ½ tsp. salt
- 1 Cup finely chopped pecans
- 1 Tbsp. vanilla extract
- 2 Cups sifted all-purpose flour
- Preheat oven to 325°
- Cream butter with mixer.
- Gradually add ½ cup of the confectioners sugar and the salt into the creamed butter.
- Continue to cream until light and fluffy.
- Add nuts and vanilla.
- Blend in flour gradually while continuing to mix.
- Shape by hand into teaspoon size balls.
- Place each cookie onto greased cookie sheet.
- Bake at 325° for about 15-20 minutes. Oven temps vary meaning cooking times will vary.
- Before removing the cookies from the baking pan, go ahead and lightly dust with confectioner's sugar.
- Remove the cookies from the baking pan and gently transfer to a wire cooling rack placed over a baking pan to cool.
- Fill a resealable plastic bag with powdered sugar
- Once the cookies are cool place a few at a time into the bag with powdered sugar and gently shake to coat each cookie.
- Place the sugar coated cookies into a cookie tin or storage container.
- Serve and enjoy!
We tend to pretty much only make these Snowball cookies at Christmas but I am thinking of swapping the Vanilla extract for lemon and making them in the Spring. What do you think? Has anyone tried that before? Can’t hurt to try, right!
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