Jam-Filled Pecan Snowball Cookies

🧂 Ingredients

• ⅔ cup pecan halves

  lightly toasted* and cooled
• 2 cups powdered sugar

  divided
• ¼ teaspoon salt
• 1 cup 2 sticks unsalted butter, at room temperature, cut into tablespoon-sized pieces
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• ¼ to ⅓ cups red raspberry jelly

  or any jam or jelly of your choice

Instructions

• 1 Preheat the oven to 350°F. Place pecans, ½ cup powdered sugar and salt in a food
  processor fitted with a metal blade. Pulse on and off to break up nuts, then
  process until the nuts are finely ground. 
• 2 Add butter a few pieces at a time, pulsing on and off to incorporate, then
  process until the mixture is smooth; pulse in vanilla. Add the flour and pulse
  machine on and off until incorporated, scraping the dough down once or twice.
  Process until the dough begins to form a ball.
• 3 Remove the dough from the machine and shape into a flat disc. Wrap in plastic
  wrap and refrigerate for at least 2 hours or until firm enough to roll into
  balls. Dough may be refrigerated overnight.**
• 4 Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini
  muffin tin. Using the end of a thick-handled wooden spoon make a small, deep
  well in the center of each cookie.
• 5 Bake for 13 to 15 minutes or until light golden brown on the bottoms and around
  the edges. Remove from the oven and cool in the pan for 5 minutes before
  transferring to cooling racks to cool completely. 
• 6 Sift the remaining 1 ½ cups powdered sugar over warm cookies. Immediately fill
  the indentations with jelly and allow to cool completely.

Nutrition Info