Store Mexican wedding cookies at room temperature in an airtight container for up to 5 days.
You can freeze butter pecan snowball cookies in a freezer-safe container for up to 3 months. A container will work better than a freezer bag to ensure that the cookies maintain their round shape.
To thaw, remove the cookies from the container and thaw at room temperature on a platter in a single layer. This prevents the cookies from getting too wet while thawing.
RECIPE TIPS AND TRICKS
Toast the pecans first to make these cookies even more flavorful. To toast them, spread them evenly in a single layer on a baking sheet, and bake at 350°F for 7 to 10 minutes or until fragrant and lightly browned.
Rotate the pans halfway through to ensure even cooking. Put the cookies on the bottom rack on top, and put the cookies on the top rack on the bottom.
Want to freeze the dough? Roll it into balls and flash freeze them on baking sheets for about an hour before storing in a plastic container. To bake from frozen, add 2-3 extra minutes to the baking time.
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