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Browned Butter Snowballs with Dried Cranberries & Pecans













I started my Christmas cookie baking the other night. Sadly, I had a bit of a mishap and lost a tray of them to the floor, right out of the oven. My dog was happy! These cookies are the bomb if I do say so. I was inspired by one of my fellow Betty Crocker bloggers, Sugar, from Cooking With Sugar‘s, Browned Butter Pecan Balls.

We have a family recipe that was similar so I thought I would try our recipe with browned butter and added the dried cherries. The results were a nutty buttery cookie. The powdered sugar provides a melt in your mouth texture.

Alicia McKeown is the winner of the cookbook. Please email me with your address and the cookbook you would like.

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Browned Butter Snowballs with Dried Cranberries & Pecans

  • Author: Cheri
  • Total Time: 0 hours


Units Scale

  • 1 cup butter
  • 1/2 cup finely chopped toasted pecans
  • 1/2 cup dried cherries, chopped
  • 1 3/4 cup powdered sugar – reserve 1 cup
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour


  1. In a medium sauce pan melt the butter. Cook over medium heat until the butter turn a deep brown.
  2. Remove from the heat.
  3. Heat oven to 350 degrees. In a mixing bowl add the butter, pecans, cherries, sugar and vanilla; beat well. Reduce speed to low and gradually beat in flour until dough forms.
  4. Roll dough into 1 inch size balls, place on baking sheets lined with parchment paper or a non stick cooking mat.
  5. Bake about 12 minutes or until cookies are light golden brown. Remove cookies from oven and cool 1 to 2 minutes.
  6. Place 1 cup of powdered sugar in a bowl. Roll the cookies in the powdered sugar and then on a rack to cool.
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours


  • Serving Size: 1 grams
  • Unsaturated Fat: 0


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