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jam filled pecan snowball cookies
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Jam-Filled Pecan Snowball Cookies

Jam filled pecan snowball cookies are easy to make for a simple, sweet and buttery holiday cookie with your favorite fruit preserves. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookies
Cuisine: American
Servings: 24 Cookies
Calories: 105kcal
Author: Barbara Bakes LLC

Ingredients

  • cup pecan halves lightly toasted* and cooled
  • 2 cups powdered sugar divided
  • ¼ teaspoon salt
  • 1 cup 2 sticks unsalted butter, at room temperature, cut into tablespoon-sized pieces
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¼ to ⅓ cups red raspberry jelly or any jam or jelly of your choice

Instructions

  • Preheat the oven to 350°F. Place pecans, ½ cup powdered sugar and salt in a food processor fitted with a metal blade. Pulse on and off to break up nuts, then process until the nuts are finely ground. 
  • Add butter a few pieces at a time, pulsing on and off to incorporate, then process until the mixture is smooth; pulse in vanilla. Add the flour and pulse machine on and off until incorporated, scraping the dough down once or twice. Process until the dough begins to form a ball.
  • Remove the dough from the machine and shape into a flat disc. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight.**
  • Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie.
  • Bake for 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Remove from the oven and cool in the pan for 5 minutes before transferring to cooling racks to cool completely. 
  • Sift the remaining 1 ½ cups powdered sugar over warm cookies. Immediately fill the indentations with jelly and allow to cool completely.

Notes

*To toast pecans, place the nuts in a dry nonstick skillet; cook over medium heat, shaking pan until the nuts are lightly browned.
**You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding
Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper. Adapted from https://www.smuckers.com/recipes/desserts/jam-filled-pecan-snowballs

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 27mg | Fiber: 1g | Sugar: 10g