When Liz invited me to be a part of the Christmas Cookie Exchange, I knew right away I wanted to try this new recipe for White Chocolate Pecan Snowball Cookies. Awhile back, I pulled down a stack of cookbooks from my shelf and started pouring over them, looking for something I had never baked before and that’s where I found a recipe that inspired me!
Not surprisingly, it was in the Taste of Home Christmas Cookies & Candy book. As I flipped through the pages, I came across a recipe for Cherry Snowballs. I’ve eaten Snowball Cookies a handful of times in my life (als0 called Mexican Wedding Cookies or Russian Tea Cakes), but I had never made them.
I know, I know… how have I gone 37 years of my life without baking these super easy, amazing, and very popular Christmas cookies?? Yeah, I have no idea either.
So I immediately knew I wanted to make Snowball Cookies… but not with cherries (as shown in the book). I’ve never had them with cherries and truthfully, cherries are just not my most favorite thing. So… if I couldn’t stuff my cookie with cherries… what could I stuff it with?
And then it came to me… white chocolate!! White chocolate just sounded like a perfect compliment to the Snowball Cookies!
If this recipe was anything like the ones I had in the past, I knew they’d be light and not too sweet and I just knew the added white chocolate in the center would be perfect!
Guess what? I was right!! So, these are very traditional Snowball Cookies, except they have a white chocolate filling in the center.
Also, the recipe in the book did not call for nuts, but I knew I had had Mexican Wedding Cookies with pecans in the past, so I made them with chopped pecans (although you could skip that if you have a nut thing)…. and my White Chocolate Pecan Snowball Cookies were born!
The verdict? I love the added texture and flavor of the chopped pecans so I have to say, the white chocolate filled with pecans is my favorite!! But they’re also perfectly delicious without the nuts. It just depends on what floats your boat 😉
Today, I’m joining a group of some of my favorite blogging friends for a Christmas Cookie Exchange — and we’re all sharing a cookie recipe! I hope you’ll click on the links below for some new cookie ideas and inspiration:
Caramel Filled Chewy Ginger Cookies from 365 Days of Slow Cooking
Italian Anisette Cookies from A Family Feast
Cranberry Orange Nut Cookies from Apron Strings
Orange Cranberry White Chocolate Stuffed Cookies from Barbara Bakes
Soft Pumpkin Cookies + Pumpkin Spice Kisses from Bless this Mess
Soft Maple Sugar Cookies from Crumbs and Chaos
Graham Cracker Log from Hoosier Homemade
Rugelach Bars from Let’s Dish
Pepper Jelly Cornmeal Thumbprints from Letty’s Kitchen
Chocolate Peanut Butter Cup Cookies from Love from the Oven
Linzer Cookies from Mandy’s Recipe Box
Surprise-inside Christmas Stocking from Munchkin Munchies
Chocolate M&M Cookies from Oh, Sweet Basil
White Chocolate Pecan Snowball Cookies from Rose Bakes
Chocolate Toffee Cranberry Cookies from Taste and Tell
White Chocolate Cherry Almond Bars from Your Homebased Mom
Spiced Eggnog Cookies from Will Cook for Smiles
And finally… are you ready to bake the White Chocolate Snowball Cookies?
Here’s the printable recipe:
- 1 cup (or 2 sticks or 8 oz.) salted butter, softened
- 1 cup powdered sugar, divided
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- ½ cup white chocolate chips
- ½ cup chopped pecans (optional)
- In a mixing bowl, cream together the butter, ½ cup of powdered sugar and vanilla. Gradually mix in the flour just until it comes together. If you're adding nuts, gently mix them in now.
- Wrap the dough in wax paper and chill for one hour.
- Once the dough is chilled, preheat the oven to 350°F. Using a knife, cut off small chunks of the dough (approximately 1 tablespoon) and roll the dough between your hands until you can flatten it into a small circle. Place 3-4 white chocolate chips in the center of the circle and shape the dough into a ball around the chips.
- Line a cookie sheet with parchment paper. Place the balls on the lined cookie sheet, approximately 1 inch apart, Bake at 350°F for 12-14 minutes or until the bottoms are browned.
- While the cookies are warm dust them with powdered sugar. I love using what I call my "sugar shaker" to do this! Don't try rolling them at this point... they'll just crumble apart.
- If you're feeling adventurous, let them cool completely and then you can roll them in powdered sugar to get them completely white ;) .
Inspired by the Taste of Home Christmas Cookies & Candy book.