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Try our delicious Hazel and Pecan Snowballs today and let us know what you think! I am positive that you will also enjoy them as we do!
7 Ingredient Hazel and Pecan Snowballs
- Prep Time: 30 minutes
- Resting Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: ± 80 cookies depending on size
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Moderate
Taste the Sweetness and nuttiness of these snow-white Hazel and Pecan Snowballs, also called Russian Tea Cakes!
- 340 g butter at room temperature
- 1 cup powdered sugar (icing sugar)
- 1 cup corn starch (maiziena)
- 2 cups cake flour
- Double pinch of salt
- 1 cup ground hazelnuts
- 1 cup ground pecan nuts
- **extra powdered sugar (icing sugar) to coat
- Cream butter for 3-5 minutes in a stand mixer. It should be very light and fluffy.
- Mix together all remaining ingredients and blend together.
- Stop the mixer, scrape down the sides of the bowl, and pour in the rest of the ingredients.
- Start the mixer on the lowest setting and keep going for 1-2 minutes.
- Turn up the speed to level 2 (I have a Kitchen aid) and mix for 3-4 minutes, or until the dough comes together.
- Here I deviated from the original recipe. I placed the dough in the fridge for an hour or so in order for the butter to firm up as it was rather soft due to the temperature in the kitchen.
- When set, form 12.5ml size balls (I used a measuring spoon) and then place them on the cookie sheet, which you lined with parchment paper.
- As I did a lot of baking, I prepared the dough, made the balls, popped it back in the fridge, and once solid, packed it in plastic zip-lock bags and left it in the freezer overnight, ready for baking the next day.
- The other option would be to just keep it in the fridge till solid and then bake it the same day.
- It will depend on the weather and temperature when working with the dough if you will have to return it to the fridge.
- As I left the raw balls in the freezer overnight, I took them out the following morning and packed them out on parchment-lined cookie trays.
- Preheat the oven to 350°F and bake for say 15 minutes (***) till you see slight browning around the bottom, or till they look a bit dried out.
- Leave them to cool for a minimum of 5 minutes before removing them to the cooling rack and another 15-20 minutes before dredging them in powdered sugar.
- If you add the icing sugar too quickly, it will melt on the look-warm cookie and become sticky. (Trust me, it happened to me in the first round).
- I then just left the cookie to cool down properly and added more powdered sugar (snow) and the problem was solved.
- Be careful, as they’re pretty soft and fragile, you do not want to break them by over-handling while still slightly hot.
- Once cold, I carefully packed them in layers in an air-tight container, and sifted more powdered sugar on each layer, to ensure a decent snowy effect.
If you wish to bake it right away, then proceed as follows:
- Preheat oven to 350°F.
- These cookies will not spread much so you can place them relatively close to each other but remember you will need enough maneuvering room to be able to lift them off the cookie sheet with a spatula or something similar.
- Remove cookie dough from the fridge and bake for 10-12 minutes (***) and then continue as described above.
Prepared, tried, and tested by Esme Slabs (Blogger and Owner) The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 2 cookies
- Calories: 152
- Sugar: 4.7 g
- Sodium: 9.2 mg
- Fat: 10.7 g
- Carbohydrates: 13.6 g
- Fiber: 0.7 g
- Protein: 1.3 g
- Cholesterol: 18.3 mg
Keywords: Hazelnut, Pecan nut, Snowballs
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2 thoughts on “7 Ingredient Hazel and Pecan Snowballs”
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