Cream Cheese Snowball Cookies
Some call them Italian Wedding Cookies, some call them Russian Tea Cookies--no matter what you call them, they are melt in your mouth delicious. These Cream Cheese Snowball Cookies bring a whole new tang to your favorite Christmas Cookie!
Servings: 32 cookies (approximately)
- 4 oz cream cheese, softened
- 1/2 c butter, softened
- 1 1/2 c flour
- 1/2 c powdered sugar, plus 2 T, separated
- 1 1/3 c pecan pieces
- 1 tsp vanilla
- 1/2 tsp sea salt
Preheat oven to 325°.
In a food processor, pulse pecans and 2 T powdered sugar until fine and grainy. (This will sweeten the pecans slightly).
In a medium bowl, using a standing or hand mixer, cream together cream cheese, powdered sugar (1/2 cup), and butter until smooth and creamy. Add in vanilla and mix until incorporated.
Slowly add in flour and salt and beat until fully incorporated. Add in pecans and mix together on low speed. (Ideally you would chill dough for at least 20-30 minutes. For best results, you can roll the cookies and then chill. Will take less time to chill too!)
Roll into balls and roll into powdered sugar and line 2 inches apart on parchment lined baking sheet. Bake for 14-17 minutes or until the edges just start to become lightly golden. Cool for several minutes and before fully cool, roll into powdered sugar once (or twice, if you are really in the game) and set on a rack.
Store in an airtight container!
Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 73mg | Potassium: 30mg | Fiber: 1g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg