Pecan Dandy Do’s (Pecan Snowball Cookies)
Also known as Mexican Wedding Cookies, Russian Tea Cakes, or Pecan Snowballs, these delicate, buttery, melt-in-your-mouth cookies are rolled in powdered sugar and packed with toasted pecans. They’re a timeless holiday classic.
Prep Time: 20 mins | Cook Time: 12-15 mins | Makes: About 36 cookies
Ingredients
· 1 cup (2 sticks / 225g) unsalted butter, softened
· ½ cup (60g) powdered sugar, plus more for rolling
· 1 tsp vanilla extract
· 2 cups (250g) all-purpose flour
· ¼ tsp salt
· 1 ½ cups (150g) pecans, finely chopped and toasted
Instructions
- Toast the Pecans
· Preheat oven to 350°F (175°C). Spread pecans on a baking sheet.
· Toast for 5-8 minutes, stirring once, until fragrant. Let cool completely, then chop finely (a food processor works well, but don’t turn them into paste).
- Make the Dough
· In a large bowl, beat softened butter and ½ cup powdered sugar until light and fluffy (2-3 minutes).
· Beat in vanilla extract.
· In a separate bowl, whisk together flour and salt.
· Gradually add the flour mixture to the butter mixture, mixing on low until just combined.
· Stir in the toasted, chopped pecans until evenly distributed. The dough will be crumbly but should hold together when squeezed.
- Shape the Cookies
· Scoop about 1 tablespoon of dough and roll into a 1-inch ball. Place on ungreased or parchment-lined baking sheets about 1 inch apart.
- Bake
· Bake for 12-15 minutes, until the bottoms are lightly golden and the cookies are set. They should not brown on top.
· Let cool on the baking sheet for 5 minutes.
- Roll in Sugar
· Place extra powdered sugar (about 1 cup) in a shallow bowl.
· While the cookies are still warm (but not hot), gently roll them in the powdered sugar to coat. Let cool completely on a wire rack.
· Second coating: Once completely cool, roll the cookies in powdered sugar again for a thick, snowy finish.
Key Success Tips
· Don’t Overbake: They’re done when set but still pale. Overbaking makes them dry.
· Cool Before Second Sugar Coat: The first coat melts slightly into the warm cookie; the second coat gives that classic snowy look.
· Finely Chop Pecans: This ensures even distribution and a tender texture.
· Room Temperature Butter: Essential for proper creaming and texture.
· Handle Gently: These cookies are delicate when warm.
Storage
· Room Temperature: Store in an airtight container at cool room temperature for up to 1 week.
· Freeze: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw and re-roll in powdered sugar if needed.
· Freeze Dough: Shape into balls and freeze on a tray; transfer to a bag. Bake from frozen, adding 1-2 minutes.
Delicious Variations
· Almond: Substitute pecans with toasted, finely chopped almonds and add ½ tsp almond extract.
· Chocolate-Dipped: Dip half of each cooled cookie in melted chocolate.
· Espresso: Add 1 tsp instant espresso powder to the flour mixture.
· Spiced: Add ½ tsp cinnamon or pumpkin pie spice to the flour.
· Gluten-Free: Use a 1:1 gluten-free flour blend.
Why They’re Called “Dandy Do’s”
The name is a playful, old-fashioned term suggesting these treats are so delightful and “dandy,” you’ll want to make them again and again. Whatever you call them, they’re a holiday essential.
Enjoy these tender, nutty, snowy bites of nostalgia!