Recipe: Buttery Pecan Snowball Cookies

Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter and Sugar:
   In a large bowl, beat butter and powdered sugar together until creamy and smooth. Add vanilla extract and mix until combined.

3. Add Dry Ingredients:
   Stir in flour and salt until well incorporated. Fold in the chopped pecans. The dough should be soft but not sticky.

4. Shape Cookies:
   Roll dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.

5. Bake:
   Bake for 12–15 minutes, or until the bottoms are lightly golden (the tops should stay pale).

6. Coat in Sugar:
   Let cookies cool for about 5 minutes, then roll them in powdered sugar while still warm.
   Once completely cooled, roll them again for a snowy finish.

Tips

• Toast pecans before using for a deeper, nuttier flavor (bake at 350°F for 5–7 minutes).

• Store cookies in an airtight container — they stay fresh up to a week.

• Freeze dough balls for up to 2 months and bake straight from frozen.