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Jam Filled Pecan Snowballs




Source of Recipe


blueribbonrecipes






Recipe Introduction


The dough for these buttery cookies is easy to make in the food processor. They are covered with a snowy dusting of powdered sugar and filled with your favorite jam or jelly.





List of Ingredients



• 2/3 cup pecan halves, lightly toasted and cooled
  
• 2 cups powdered sugar, divided into 1/2 cup and 1 1/2 cups
  
• 1/4 teaspoon salt
  
• 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
  
• 1 1/2 teaspoons vanilla extract
  
• 2 cups All-Purpose or Unbleached Flour
  
• 1/4 to 1/3 cup jam or jelly, such as raspberry jam
  






Instructions



1. Directions for toasting the pecans: Preheat oven to 400°.
   
2. Spread pecan halves on prepared cookie sheet. Bake for 5 minutes. Shake pecans to ensure even toasting. Bake for 2 more minutes or until lightly browned.
   Let cool before adding to dough.
   
3. Directions for the cookies:
   Preheat oven to 350°.
   
   
4. Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground.
   
   
5. Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once
   or twice.
   
   
6. Process until the dough begins to form a ball. Remove dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be
   refrigerated overnight. (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).
   
   
7. Line two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart. Make an indentation with your thumb or finger in the center of each cookie to make a deep well going about three-quarters of the way down into the cookie. If cracks form, simply press any
   cracks together.
   
   
8. Bake for about 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies. Immediately fill the indentations with jam or jelly of your choice and allow to cool completely. (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).
   
   






Final Comments


Makes 34 cookies