Reviewed: Dec. 25, 2011

I read several reviews and didn't see anything about the amount of vanilla in the recipe -- it does say 1 Tablespoon, right? I couldn't quite get myself to add that much, I stuck with a teaspoon, guessing it was a type-o. I also cut back on the salt and used walnuts since that's what I had. I used granulated sugar since that's what the recipe said, and mine turned out roundish, not flat like some other reviewers. I liked what someone suggested, storing them in a ziplock of powdered sugar. Although these cookies were good, i think the snowballs I sampled at Costco (from a mix) were better.

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Reviewer:

cindypaco

Reviewed: Dec. 9, 2011

These are a Christmas tradition at our house. Use good quality butter or margarine to prevent cookies from flattening out. Some margarines contain WATER. Look for a higher calorie count to get a margarine with the least water. I like to use almond extract instead of vanilla.

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Reviewer:

TeaBea

Reviewed: Sep. 15, 2011

I needed a snowball recipe for my daughter's wedding and made this one without taste testing first. It was fantastic and easy to make. It definetly will go into my "recipe box" for Christmas cookies.

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Reviewer:

vwgal

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Cooking Level: Intermediate

Home Town: New Middletown, Ohio, USA

Living In: Youngstown, Ohio, USA

Reviewed: Aug. 8, 2011

So easy to make and so good! My mother made these all the time so I was happy to find this recipe. I use chopped walnuts instead of pecans simply because that's our preference. Great for Christmas cookies or any time of the year.

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Reviewer:

vikingsfan

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 17, 2011

I have made these a couple times referencing the other similar recipes on the site as well and to turn this into a 5 star recipe I just changed the sugar to 1 cup confectioners sugar, I find it makes for a more delicate treat. I also roll them in the confectioners sugar both while hot and again 15 minutes later while cool. I sometimes use walnuts or almonds instead of pecans, just depends on what I have around.

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Reviewer:

Heather Joy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 22, 2010

I made my cookies into 2 inch balls, so I only had two dozen when I finished. Next time, I'll make sure and double the recipe. They are very good cookies!

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Reviewer:

Sirimt

Cooking Level: Expert

Reviewed: Dec. 19, 2010

OMG... made these with almonds they are so good. They dont need double dipped in powered sugar twice.

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Reviewer:

lilbear15068

Reviewed: Dec. 17, 2010

Just finished making these cookies, they are AMAZING! Just like my grandma used to make. Light and airy but still crunchy! I read that you shouldn't use salted butter.. I did and they came out a little flat. Not extremly flat, but not the ball I rolled before putting in the oven. That doesn't even matter though because they are SO good! I would definitally recommend. I'm going to make another double batch tomorrow for the holidays because they are so good!

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Reviewer:

Yesitstrue

Reviewed: Apr. 27, 2010

This was not what I was looking for but they are great! They are an airy version of a Sandies pecan shortbread cookie.

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Reviewer:

Mrose

Reviewed: Apr. 14, 2010

OMG These were great! I only had some brown sugar and ground pecan and they turned out amazing! I had them for 20 minutes in the oven in the upper rack and this was enough. I tried with the first batch what I read about double coating them with sugar while hot and after and I thought it was too much. The second batch I only coated them after they cooled and they were just perfect! Thank you for this easy and delicious recipe.

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