Snowballs (A.K.A. Mexican Wedding Cookies)


  • 1 stick unsalted sweet cream butter, soft to slightly melted
  • 1 TBSP vanilla (the brown kind, Adam’s Best-Adam’s Extract seems to work well) 🙂
  • 2 ⅛ TBSP granulated sugar
  • ½ TBSP powdered confectioner’s sugar
  • 1/16 tsp salt (a pinch)
  • 1 ½ tsp nonfat half & half
  • 1 cups unbleached flour
  • ¾ cup – 1 cup (prior to chopping) shelled pecans or pecan halves
  • POST BAKING: Place 2 cups (or eyeball amount needed) powdered confectioner’s sugar in a small bowl

Ingredient info: Finely chop pecans in a food processor, just be sure not to over-chop; small pecan bits & pieces is the goal. 


  1. Preheat oven to 340-350°.
  2. Mix all ingredients (except “post baking” powdered confectioner’s sugar) with a mixer-adding the pecans last.
  3. Place powdered confectioner’s sugar
  4. Scoop out the mixture and roll into TBSP sized (or slightly smaller) balls. Placed balls on lightly greased cookie sheet (I just use a basic non-stick spray). Do not overcrowd the cookie sheet.
  5. Cook for 6-7 minutes.
  6. Drop oven temp to 310-320°, leaving oven door open to reduce temp more quickly (takes about 1 minute). Once dropped, close oven door and cook on new temp for 6 minutes.
  7. Drop oven temp to 300°, leaving door open again. Once dropped, close oven door and cook on new temp for 10 minutes.
  8. Immediately take balls out of oven and roll them in the “post baking” powdered confectioner’s sugar till they are coated on all sides.
  9. Place coated “snowballs” onto a cooling rack a couple inches apart. Cool 10-15 minutes.
  10. Coat snowballs once more in powdered confectioner’s sugar then let them rest until they are completely cooled.
  11. Enjoy! Place leftovers in sealed container and store in a dry place (no refrigeration).


It is easy to overcook these little guys so be very attentive to oven temps when baking and adjusting. Sarah suggests doubling the recipe.


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