Vegan Snowball Cookies
Buttery and delicious pecan shortbread cookies coated in powered sugar. The perfect addition to your cookie boxes and holiday gatherings.
Ingredients
- 1 cup softened vegan butter
- 1/2 cup organic cane sugar
- 1 tsp vanilla extract
- 1.5 tsp almond extract
- 2 cups organic all purpose flour
- pinch of salt
- 2 cups ground pecans
- 1-2 cups organic powdered sugar, for coating
Instructions
- Preheat oven to 350F and line cookie sheet with parchment paper.
- In a large bowl cream together the butter and sugar with a hand or stand mixer.
- Mix in vanilla and almond extracts, flour, salt, and fold ground pecans.
- The dough is going to be super crumbly but that's what you want. Cover dough and let it chill in the fridge for an hour.
- Take about 1 inch size portions of the dough and form into balls. You will have to work the dough in your hand for a few seconds so it stays together. Press down slightly on each cookie just to keep them sturdy.
- Bake for 12-15 minutes. You DO NOT want them golden brown. Let cool for a few minutes before rolling them around in powdered sugar.
- Once all cookies are done and cooled you can give them a good roll in powdered sugar. You can roll each cookie twice for extra quality coating. Serve and enjoy immediately or store in an air tight container at room temp.
Notes
- Recipe cook time does not include the hour required to chill.