Holiday Cookies! - Pecan Snowball Cookies, Spiced Swirl Cookies, and Chocolate Chunk Snowball Cookies

It's cookie season! I love baking and cookies are one of my favorite things to bake. These are not healthy by any means (although almonds and pecans are a health food, right?) but are delicious for a treat around the holidays. The recipes are inspired from recipes from Serious Eats (seriously some top notch content that is written by pros, so you know you're getting a legit tested recipe. And all for free... What?!!) and Domestic Gothess (she has some wonderful recipes too, and it's in metric, which makes my heart sing when it comes to baking. If you know, you know) and that spice formula from Sally's Baking Addiction. I hope you all enjoy these and check out Serious Eats and Domestic Gothess's websites for more recipe inspiration!

Top: Chocolate Chunk Snowball Cookies
Middle: Spiced Swirl Cookies
Bottom: Pecan Snowball Cookies

Pecan Snowball Cookies

Inspired by: Serious Eats' "Easy Mexican Wedding Cookies" Recipe

Ingredients:

DOUGH:

55 grams raw pecans

40 grams powdered sugar

110 grams all-purpose flour

110 grams cold salted vegan butter, cut into 1/2-inch cubes (I like my desserts salty)

5 grams vanilla extract

1 gram salt

FINISHING DOUGH:

More powdered sugar when rolling cookies (about 50 grams)

Instructions:

1. DOUGH: Adjust oven rack to lower-middle position and preheat oven to 350F (180C). Combine pecans and powdered sugar in a parchment lined 10x10 baking sheet and toast in oven until fragrant but not deeply browned, 12-15 minutes.
2. When pecans and sugar have cooled to room temperature, combine with flour, cold butter, vanilla, and salt in the bowl of a food processor. Pulse until pecans disappear, then continue pulsing to form a stiff dough.
3. FINISHING DOUGH: Sprinkle the extra powdered sugar into a medium sixed bowl, then divide dough into 20 half ounce portions (about 14 grams each). 
4. Tumble each piece in powdered sugar until fully coated and then roll into a ball.
5. Arrange on a parchment-lined half sheet pan and place in the freezer to firm up a bit, about 10 minutes.
6. Take the cookies out of the freezer and bake until puffed and firm, about 12-15 minutes (make sure not too overbake or they will be hard).
7. Cool to room temperature directly on sheet pan. 
8. Feel free to sift some extra powdered sugar on top.
9. Enjoy! They truly melt in your mouth, or as my nephew said, "They're so sensitive!" LOL!

Chocolate Chunk Snowball Cookies

Same as above except:

• Replace pecans with slivered almonds (prepare the same way in recipe)
• Add 3.52 oz of dark chocolate, chopped into 1/4 inch sized chunks. After all the other ingredients have combined to create a dough in the food processor, put the dough into a large bowl and quickly mix in the chocolate by hand.
• Proceed with finishing the dough as above (from step 5, onward).

Spiced Swirl Cookies

Inspired by: Domestic Gothess' "Cinnamon Swirl Cookies" Recipe and Sally's Baking Addiction "Pumpkin Pie Spice"

Ingredients:

DOUGH:

275 grams all-purpose flour

110 grams powdered sugar

2 grams salt

110 grams dairy-free stick butter, salted (like this brand)

2 - 4 tablespoons cold water

FILLING:

2 tablespoons dairy-free stick butter, salted

3 tablespoons coconut sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly ground nutmeg

1/3 teaspoon ground cloves

1/3 teaspoon allspice

Instructions:

1. Mix the flour, sugar, and salt together in a large bowl. Add the cold butter and rub it in using your fingertips until it is mostly combined but there are still a few lumps of butter.
2. Gradually stir in a little bit of cold water until it comes together in a dough.
3. Roll the dough out on a lightly floured surface to a rectangle about 16 x 10.5 inches. The dough should be rolled out straight away - don't refrigerate it first or it will be difficult to work with and likely to crack.
4. Spread the room temperature softened butter over the dough, going right up to the edges. I find it easiest to do this by hand.
5. Mix together the coconut sugar and spices and sprinkle it evenly all over the butter. Press it into the butter gently. 
6. Roll the dough up tightly from one of the long edges. If it cracks at all, just pinch t back together with your fingers. Use a dab of water to seal the edge of the roll.
7. Use a sharp knife to slice the roll into 1/4 inch slices. Gently press them back into a circular shape using your fingers if the rounds are distorted at all.
8. Line two baking sheets with parchment and place the slices on them well spaced apart.
9. Pop the trays into the freezer for 20 minutes while you preheat the oven to 375F/190C.
10. Bake the cookies for 10 - 15 minutes until golden. Let them cool on the cookie sheet. They will crisp up as they cool.
11. Once cool, store in an airtight container for up to two weeks.
12. Enjoy the spiciness! :)

Let me know if you have any questions or concerns! Have a wonderful holiday season and Happy New Year!! :D