Put all ingredients except powdered sugar into a large bowl.
Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
Place on ungreased or parchment-lined cookie sheet an inch apart.
Bake for 15 minutes or until set but not brown.

#To_Toast_Nuts:

Place on ungreased baking pan and bake at 350° F for 8-10 minutes. Keep an eye so they don't burn. Cool, then chop.

#How_To_Freeze_Pecan_and_Almond_Balls:

Guess what? There is no difference between frozen and freshly made pecan & almond balls. I tested them myself and asked two other people to do a blind taste test and no one could tell the difference.

This is good news because anything you can make ahead for the holidays is helpful. I’m sure there is more than one way to freeze these delicate Christmas snowball cookies but here is how I did mine:

Once they were completely cool and after the second roll in powdered sugar I gently placed them in a freezer bag so they were not touching.

I removed as much air as possible from the bag and placed them gently in the freezer.

To thaw I let them thaw overnight in the refrigerator and then brought them to room temperature.
Then I gently rolled them in

powdered sugar again to freshen them up.
So there it is. This is how you can freeze your homemade pecan & almond balls.
Recipe by Jenny Jones