Instructions
Prep:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the dough:
In a large bowl, cream together the butter and ½ cup powdered sugar until light and fluffy.
Mix in vanilla.
Gradually add flour and salt, mixing until just combined.
Stir in chopped pecans.
Shape the cookies:
Roll dough into 1-inch balls and place them about 1 inch apart on the baking sheet.
Bake:
Bake for 12–15 minutes, until bottoms are lightly golden (tops should remain pale).
Sugar coating:
Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
Place on a wire rack to cool completely, then roll again in powdered sugar for a full snowy coating.
Tip: Store in an airtight container — they stay fresh for up to a week and can be frozen for up to 3 months.
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