The holiday season just isn’t complete without a shortbread cookie. Today’s version starts with Land O Lakes® Unsalted Butter, is packed with pecans and then rolled in powdered sugar “snow.” Pecan Snowballs are the seventh cookie in this year’s 12 Days of Cookies series. Elizabeth visits the commercial kitchen space of the Salty Tart Bakeries to bake with nationally recognized pastry chef Michelle Gayer.
12 Days of Cookies is presented by Land O’Lakes. For more recipes, be sure to visit www.landolakes.com. This year, Land O’Lakes is highlighting some classics like Best Ever Oatmeal Cookies and Classic Peanut Butter – you can find those recipes here. You can also find more holiday baking inspiration here.
From Michelle Gayer of Salty Tart http://www.saltytart.com/
2 cups Land O Lakes® Unsalted Butter, softened
1 cups powdered sugar
½ tsp salt
4 cups flour
2 cups pecans, toasted and chopped
In a bowl with an electric mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy. In a separate bowl, whisk together salt and flour. Add gradually to the butter and sugar mixture, scraping the bowl occasionally. Add pecans and mix to combine. Chill dough if it seems too soft. Form dough into 1 1/4″ balls and place onto parchment-lined or ungreased baking sheets. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.