Pecan Snowballs

Today’s cookie is going to be the buttery Pecan Snowball. These are one of my Uncles favorite cookies because he loves pecans. So let’s get started.

Ingredients:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar (confectioner’s sugar)
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup pecans (or walnuts), finely chopped
• 1 cup powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350º F and line a baking sheet with parchment paper. Set aside.
2. In a stand mixer with the paddle attachment, cream the softened butter and powdered sugar on medium speed until the mixture is light and fluffy.
3. Reduce the mixer speed to low and gradually add the salt, vanilla extract, and flour. Mix until the ingredients are just combined. Stir in the chopped pecans by hand to avoid overmixing.
4. Use a 1-tablespoon cookie scoop to portion the dough, then roll it into one-inch balls with your hands. Place the balls on the prepared baking sheets, leaving about two inches of space between them.
5. Bake in the preheated oven for 8–10 minutes or until the bottoms are lightly golden. Avoid over baking, as these cookies should remain pale to retain their delicate texture.
6. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. While they’re still warm, roll them gently in powdered sugar.
7. Once fully cooled, roll them in powdered sugar a second time for a thicker, more even coating.

You know me, I don’t like to wait until anything is cooled so I pop these in my mouth and they dissolve. They are so goo if I do say so myself and I truly hope that you enjoy them as well.

-Dezi