How to Make Wedding Cookies

Wedding Cookies, Snowballs, Pecan Cookies are some of the names these cookies go by but what ever you call them, they’re delicious!  This picture captures them as a rolled dough ball, a baked cookie, and the final product, a rolled twice in powdered sugar Wedding Cookie.  Take one bite of these pecan filled, crunchy, buttery cookies and you’ll be hooked.

These were a staple at my house at Christmas time and they look and tastes as good now as they did back then.  Making cookies is a wonderful tradition to share with your family and pass on from generation to generation.  I hope you’ll make these cookies and enjoy them as much as we do.

The cookie dough after all the ingredients have been mixed in.

The rolled dough balls ready to pop in the oven.

Wedding Cookies

1 cup salted butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar, divided
2 1/4 cups all purpose flour
1 cup finely chopped pecans

Preheat oven to 350 degrees. Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. (**Mine need to cook for 20 minutes) Meanwhile, spread the remaining confectioners sugar out on a plate or in a bowl. When the cookies are done, remove from the oven.  Roll each cookie in powdered sugar until coated and re-roll them a second time for a double coating of powdered sugar. Let cool completely on wire racks, then store in airtight containers.