Cranberry Sugar Pecan Balls

4 from 1 ratings

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

servings

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

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.