The past few years I have been using my brother-in-law’s trusty pecan ball recipe as a holiday cookie recipe when I need something to whip up fast during the holidays. It is a great hostess gift, as well as a baked holiday gift in general. This year after making a couple of batches, I decided to mix things up a bit. I tried using a spiced rum, which was good, then I played around with rye and bourbon. Well, let me just say, this recipe for Bourbon Pecan Snow Balls won hands down.
This is an easy recipe to have on hand for last minute holiday or even everyday cookie baking. I usually make a batch, place it in the refrigerator, and when I have time bake a few rounds of snowballs. Slightly smokey (thank you bourbon), and a little sweet, they make the perfect bite-size treat. Trust us, you will not be able to stop at one.
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Bourbon Pecan Snow Balls
2 cups flour
1 cup unsalted butter
2 cups finely chopped pecans, I use the chopper
1/4 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
2 tablespoons bourbon
1 cup powdered sugar, sifted
2 teaspoons edible glitter, optional
Preheat the oven to 375.
Line a baking sheet with parchment paper.
Place the butter and sugar into a mixing bowl, and beat until fluffy.
Add rest of the ingredients, and mix until combined at low speed.
Let chill for 30 minutes.
Using your hands shape into small balls, about 1″. Place on the baking sheet.
Bake for 15 minutes, until cookies are set but not brown.
Remove from the oven and let set for 5 minutes.
Roll in the powdered sugar then set aside until completely cooled.
Roll again in the powdered sugar until covered.