Whether you call them snowball cookies or wedding cookies, these pecan hazelnut meltaway cookies are sure to become a family favorite!

It’s not the holidays without a few dozen meltaway cookies.

These cookies go by many names including: snowball cookies, Russian tea cakes, or Mexican wedding cookies and Italian wedding cookies.

No matter what you call them, we can all agree that these melt in your mouth cookies are absolutely delicious!

Meltaway Cookies

There are numerous variations of this popular cookie. Pecan are the most commonly used nut.

This recipe uses a combination of pecan and hazelnut. The two nuts paired together create a rich, warm, and sweet flavor.

I dare you to just eat ONE! You’ll want at least half a dozen.

Easy to Mix Cookie Dough

No stand mixer need for this recipe. However, you need a food processor to mix the cookie dough.

I recommend using a medium to large sized food processor like this 14 cup version. Any size over 5 cups capacity will work.

Pulse all the dry ingredients (including the nuts) into the food processor until roughly ground.

Next, add the softened butter and pulse just until the dough forms. It just takes a few secons!

This is the most difficult part- let the dough chill in the fridge for about an hour. Or, if you’re pressed for time, chill the dough overnight.

Next, shape the dough into one tablespoon sized balls. I recommend this small cookie scoop (#60) or this slightly bigger medium cookie scoop (#40).

Roll the cookie balls in powdered sugar. Then, bake!

For extra sweetness, you have the option to re-roll the baked cookies in additional powdered sugar. This helps to achieve that iconic “snowball” cookie look.

I prefer to skip this step. I like to see the cookie with the little cracks exposed so it looks more like an “earthquake” cookie.

Like the name suggests, these pecan hazelnut meltaway cookies will crumble and melt in your mouth.

The mixture of pecans and hazelnuts is a delectable combination with flavors reminiscent of a Ferrero Rocher chocolate candy.

Feel free to experience with your favorite nuts.

How about pistachio meltaway cookies? Or macadamia nut snowball cookies?!

Pecan Hazelnut Meltaway Cookies

No ratings yet

Whether you call them snowball cookies or wedding cookies, these pecan hazelnut meltaway cookies are sure to become a family favorite!

Yield: 19 cookies

Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Servings: 19

Print Recipe Pin Recipe Rate Recipe

Ingredients

▢ ½ cup pecans (55 g), lightly toasted
▢ ½ cup hazelnuts (70 g), lightly toasted
▢ 1 cup all-purpose flour (130 g)
▢ ¼ cup granulated sugar (50 g)
▢ ½ teaspoon ground cinnamon
▢ ⅛ teaspoon fine sea salt or kosher salt
▢ ½ cup unsalted butter (115 g), room temperature
▢ ½ cup powdered sugar (confectioners' sugar) or more if needed

Instructions

Combine pecans, hazelnuts, flour, sugar, cinnamon, and salt in a food process. Pulse until nuts are roughly ground. Add softened butter and continue to process until dough forms.
Remove dough from food process and flatten into a disk. Cover with plastic wrap or place in an airtight container. Let chill in the fridge for one hour (up to overnight).
Preheat oven to 350° F. Portion chill dough into one tablespoon balls. Roll in powdered sugar and place on a parchment lined baking sheet, spacing cookies about 2 inches apart.
Bake for 10-12 minutes until the tops of cookies are cracked. Allow to cool in baking sheet for 3 minutes before transferring to wire rack to cool completely. If desired, roll warm cookies in additional powdered sugar before serving.

Notes

Lightly toast nuts in a 350° F oven for 8-10 minutes until fragrant. Allow to cool before adding to food processor.
Cookies keep in an airtight container for up to 5 days.