Snowball cinnamon-pecan cookies
Makes: 36
Prep time: 20 minsTotal time: 
Recipe photograph by Mike English
Snowball cinnamon-pecan cookies
These moreish Christmas cookies make great edible gifts
Makes: 36
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
105Kcal
Fat
7gr
Saturates
3gr
Carbs
10gr
Sugars
2gr
Fibre
1gr
Protein
1gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g icing sugar
- 2 tsp ground cinnamon
- 200g soft unsalted butter
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 100g pecans
- 350g plain flour
Step by step
Get ahead
The cookies keep for about 1 week in an airtight container, or can be frozen. Defrost on a tray.
- Heat the oven 180°C, fan 160°C, gas 4 and line 2 baking trays with baking paper.
- Sift 75g of the icing sugar and the cinnamon into a mixing bowl, add the butter, vanilla and salt. Cream together with an electric hand mixer until fluffy.
- Blitz the pecans in a food processor until finely chopped (but not completely powdery). Tip into the mixing bowl and add the flour, then combine to a smooth dough.
- Roll into balls that are about 2.5cm in diameter and place on the lined trays, spaced slightly apart (although they don’t spread too much). Bake for 20 minutes or until set and pale golden. Cool for 5 minutes on a tray.
- Meanwhile, put the remaining icing sugar into a bowl or food bag. While the cookies are still fairly warm, add 3 or 4 cookies at a time to the bowl and gently toss in the icing sugar to coat. Use a couple of forks to lift them out and transfer to a wire rack to cool.
- When cool, coat again in another layer of icing sugar – the double-dipping helps to give a thicker snowy coating. Gift the biscuits in pretty jar.
