Recipes

Cranberry Sugar Pecan Balls

Divine Cuisine|

Cranberry Sugar Pecan Balls
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These petite cookies have just the right amount a sour-ness from the cranberries to cut through all that powdered sugar that gives these cookies a beautiful snowball appearance. — Angela CarlosFor more great recipes like this one, visit Divine Cuisine.
Servings
1
Cranberry Sugar Pecan Balls
Ingredients
  • 2 sticks butter room temperature
  • 3/4 cup plus more for dusting the cookies confectioners sugar
  • 2 tablespoon unsweetened cocoa powder
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup toasted pecans
  • 1/2 cup dried cranberries
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
Directions
  1. Using either a stand or hand mixer, cream the butter, sugar, and cocoa powder until light and fluffy, 4 to 5 minutes. Scrape down the bowl with a spatula.
  2. Beat in the yolks and vanilla extract, until smooth. In a food processor, process nuts and cranberries, until you get a paste.
  3. In a medium bowl mix flour and salt; combine with the butter mixture until just incorporated. Follow with the nut mixture, mix well.
  4. Form the dough into a disk, wrap in plastic, and transfer to refrigerator for 1 hour.
  5. Preheat oven to 350 degrees F.
  6. Lay cookie sheet with a parchment paper. Form 1 tablespoon of dough into small balls; place on a cookie sheet. Repeat with the remaining dough. Let chill in a fridge for 15 minutes.
  7. Bake 20 minutes, or until cookies are firm.
  8. When the cookies are cool enough to handle, roll in remaining confectioners sugar and transfer to a platter.
 
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