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Snowball Cookies ~ THM S

Whether you call them Russian Tea Cookies or Snowball Cookies, these classic treats will please everyone on your list! Makes 20 Cookies


  • 1 cup pecans
  • 2/3 cup baking blend
  • 1/4 tsp glucomannan
  • 1/4 tsp mineral salt
  • 1/2 cup butter softened
  • 1/4 cup xes sweetener or gentlesweet
  • 1 tsp vanilla extract
  • 1 egg

For the Powdered "Sugar" Coating

  • powdered xes sweetener or gentlesweet as needed


  • Add pecans to a food processor and process until finely ground flour but not pecan butter.
  • Add pecan flour and baking blend to a skillet and toast over medium heat until golden and fragrant, about 4 minutes. Remove from pan and set aside to cool. Whisk in the glucomannan and salt, set aside.
  • Cream butter in a large bowl. Add in sweetener and continue to beat until light and fluffy. Add in vanilla extract and egg, beating until just combined.
  • With your mixer on low, add in half of the flour mixture, mixing until just incorporated, then mix in the rest.
  • Wrap cookie dough with cling wrap and refrigerate for at least an hour. Dough may be made several days ahead.
  • Line a baking tray with parchment paper. Divide dough into 20 balls. Place balls on the prepared baking tray.
  • Place baking sheet with cookies in the freezer for 15 minutes prior to baking. Preheat oven to 350 degrees.
  • Bake for 9-11 minutes. The cookies will be barely golden and still appear largely uncooked. Dust with a touch of powdered sweetener immediately (it will dissolve into the warm cookies).
  • Allow to cool completely before rolling in more powdered sweetener. Store in an airtight container for up to 1 week.


It does not take much sweetener for the powdered coating. Less is more with stevia based blends. I actually decided to use just ground xylitol for the powdered coating. It took less than 1/4 cup.