Snowball cookies are made with pecans or almonds. They are also called Mexican wedding cookies or Russian tea cookies. This cookie is a pecan shortbread cookie that is rolled in powdered sugar. This low carb keto cookie is just as good as the orignal version.
Add the nuts to the food processor. Process them until they are finely chopped. You can either take them out and set them aside OR just leave them in. If you want the nuts to be chunkier, set them aside to be added back later.
Add the almond flour, the coconut flour, the salt, and the xanthan gum to the food processor. Process for 30 to 40 seconds until the mixture resembles a fine flour.
Add the sugars, the butter, and the vanilla to the food processor. Process until the butter is incorporated.
If you didn't leave the pecans in the food processor from step 1, add them now. Pulse to incorperate.
Cover the dough or wrap it in plastic. Set in the fridge for a few hours.
Preheat the oven to 250℉.
Use a 1 tablespoon cookie scoop. Shape the dough into the desired shape — fingers, crescents, or balls. Place on a parchment-lined or (ungreased) cookie sheet.
Bake for 40-50 minutes, until lightly golden brown. Oven temperatures vary so watch them closely.
Set on the counter to cool. These cookies will be very soft and crumbly but will crisp up as they cool.
When they are mostly cool and can be handled without coming apart, roll warm cookies in extra powdered sugar.