Buttery Pecan Snowball Cookies
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar, plus more for rolling
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Directions:
Prepare the Dough:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the butter and powdered sugar together until creamy and smooth.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Fold in the chopped pecans until evenly distributed.
Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden brown. The centers will remain pale.
Coat the Cookies:
While the cookies are still warm, gently roll them in powdered sugar to coat completely.
Transfer the coated cookies to a wire rack to cool completely.
Serve:
Once cooled, dust the cookies with additional powdered sugar if desired before serving.
Store the cookies in an airtight container at room temperature for up to one week.
Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35 minutes
Kcal: Approximately 90 kcal per cookie | Servings: 24 cookies
