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Candy Cane Snowballs

I bake dozens of kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes. We dip the snowballs into a white candy coating, then into crushed peppermint candy. —Debby Anderson, Stockbridge, Georgia
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    about 5 dozen

Ingredients

  • 2 cups butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 cup chopped pecans
  • 8 ounces white candy coating, melted
  • 1/3 to 1/2 cup crushed peppermint candies

Directions

  • Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours.
  • Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely.
  • Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
Nutrition Facts
1 cookie: 123 calories, 9g fat (5g saturated fat), 16mg cholesterol, 49mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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