It’s not the holidays without a few dozen meltaway cookies. Whether you call them snowball cookies, Mexican/Italian wedding cookies, or Russian tea cakes, we can all agree that these melt in your cookies coated in powdered sugar are absolutely delicious. While there are numerous variation of this popular cookie, pecans are the most commonly used nut. I used a combination of pecan and hazelnuts with a pop of ground cinnamon to create a warm, sweet, and satisfying treat. I dare you to just eat one of these pecan hazelnut meltaway cookies!
No stand mixer need for this recipe. However, you will need a food processor. All the dry ingredients get pulsed in the food processor until the nuts are roughly ground. The softened butter is added and within a few seconds the dough will form. The dough is allowed some time to chill in the fridge until it is shaped into balls, rolled in powdered sugar, and baked.
After the cookies are baked you have the option to re-roll them additional powdered sugar to achieve that “snowball” cookie look. I prefer to keep as is with the little cracks exposed. Like the name suggests, these pecan hazelnut meltaway cookies will crumble and melt in your mouth. The mixture of pecans and hazelnuts is a delectable combination with flavors reminiscent of a Ferrero Rocher chocolate candy. Feel free to experience with your favorite nuts. How about pistachio meltaway cookies? Or macadamia nut snowball cookies?!
Pecan Hazelnut Meltaway Cookies
Yield: 19 cookies
- 1/2 cup (55 grams) pecans, lightly toasted
- 1/2 cup (70 grams) hazelnuts, lightly toasted
- 1 cup (130 grams) all-purpose flour
- 1/4 cup (52 grams) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 cup (115 grams) unsalted butter, room temperature
- 1/2 cup powdered sugar
Combine pecans, hazelnuts, flour, sugar, cinnamon, and salt in a food process. Pulse until nuts are roughly ground. Add softened butter and continue to process until dough forms.
Remove dough from food process and flatten into a disk. Cover with plastic wrap or place in an airtight container. Let chill in the fridge for one hour (up to overnight).
Preheat oven to 350° F. Portion chill dough into one tablespoon balls. Roll in powdered sugar and place on a parchment lined baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes until the tops of cookies are cracked. Allow to cool in baking sheet for 3 minutes before transferring to wire rack to cool completely. If desired, roll warm cookies in additional powdered sugar before serving.
- Lightly toast nuts in a 350° F oven for 8-10 minutes until fragrant. Allow to cool before adding to food processor.
- Cookies keep in an airtight container for up to 5 days.