Pecan Hazelnut Meltaway Cookies
Whether you call them snowball cookies or wedding cookies, these pecan hazelnut meltaway cookies are sure to become a family favorite! Yield: 19 cookies
Servings: 19
Ingredients
- ½ cup pecans (55 g), lightly toasted
- ½ cup hazelnuts (70 g), lightly toasted
- 1 cup all-purpose flour (130 g)
- ¼ cup granulated sugar (50 g)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt or kosher salt
- ½ cup unsalted butter (115 g), room temperature
- ½ cup powdered sugar (confectioners' sugar) or more if needed
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 16mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 152IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg