Have you ever heard about snowball cookies or Russian tea cakes or polvorones or wedding cookies? They are all the same, they are usually made with butter, powdered sugar and nuts (I prefer to use toasted pecans). They’re very popular during Christmas time in the United States or Europe. You might think they are hard to make but really they are not. Because it’s pumpkin season, I decided to give a new twist in this classic recipe. I added pumpkin extract, pumpkin pie spice and espresso powder so I can have a “Pumpkin Spice Latte Snowball Cookie”.

Hope you all are doing great! Let’s start with the recipe! Don’t forget to follow me on Instagram @Pastry_Tales for more Fall inspiration!

Ingredients

1 cup unsalted butter, at room temperature

1/2 cup powdered sugar

2 1/4 cups all-purpose flour

1 tsp vanilla extract

1  1/2 tsp pumpkin spice extract

1/2 tsp pumpkin pie spice

1 1/4 tsp espresso powder

3/4 cups toasted pecans, finely chopped

1/4 tsp salt

Extra powdered sugar for rolling

Directions

1.-Using  a stand mixer with a paddle attachment, whip butter for about 2 minutes until fluffy. Add powdered sugar , vanilla extract, pumpkin extract, pumpkin pie spice and espresso  mix for about 2 more minutes.  Stir in flour and salt. Add nuts and mix.

2.-  Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 45 minutes.

3.- Pre-heat oven to 375 F. Line a baking sheet with parchment paper.

4.- Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on prepared baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 15-18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough.

5.- When you are about to serve the cookies, sprinkle some extra powdered sugar on the top.

Enjoy!