Cranberry Sugar Pecan Balls

Try these delicious pecan balls with cranberry and sugar
Cranberry Sugar Pecan Balls

Divine Cuisine

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 Carlos

For more great recipes like this one, visit Divine Cuisine.


  • sticks butter room temperature
  • 3/4  Cups  plus more for dusting the cookies confectioners sugar
  • 2  Tablespoons  unsweetened cocoa powder
  • egg yolks
  • 1  Teaspoon  vanilla extract
  • 1  Cup  toasted pecans
  • 1/2  Cup  dried cranberries
  • 2 1/4  Cups  all-purpose flour
  • 1/2  Teaspoon  salt


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.

Beat in the yolks and vanilla extract, until smooth. In a food processor, process nuts and cranberries, until you get a paste.

In a medium bowl mix flour and salt; combine with the butter mixture until just incorporated. Follow with the nut mixture, mix well.

Form the dough into a disk, wrap in plastic, and transfer to refrigerator for 1 hour.

Preheat oven to 350 degrees F.

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.

Bake 20 minutes, or until cookies are firm.

When the cookies are cool enough to handle, roll in remaining confectioners sugar and transfer to a platter.



Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.