Eggnog Snowball Cookies
These sweet little cookies look like a winter wonderland and taste like Christmas. The cinnamon-nutmeg flavor of eggnog comes from spices plus rich Braum’s Eggnog. Serve the cookies alongside cups of eggnog for a real treat.
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Ingredients
Scale
- 1 cup Miller Pecans
- 3/4 cup Braum’s Unsalted Butter, room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup powdered sugar
- 1/4 cup Braum’s Eggnog
- 1 teaspoon Griffin’s Vanilla
- 1 3/4 cups Shawnee Mills All-Purpose Flour
- Additional powdered sugar for dusting
- Toast pecans by placing in a single layer on a cookie sheet and baking in a 300-degree oven for 15 minutes. Watch closely to make sure they don’t burn. Set aside, and allow to cool. Chop pecans into pieces.
- Preheat the oven to 325 degrees.
- Cream the butter, salt, cinnamon, nutmeg and sugar with a mixer for 2 minutes, until creamy. Add the eggnog, and blend for 1 minute. Blend in vanilla. Add the flour ½ cup at a time and mix until the dough starts to come together, about 3-4 minutes. Fold in the pecans.
- The dough will be firm. Form 1-inch balls with a dough scoop or with your hands. Place on a parchment-lined baking sheet. Bake 12-15 minutes or until done. Check for a light brown bottom on the cookie.
- Allow cookies to cool, then roll in powdered sugar.