Buttery Pecan Snowball Cookies (Print Version)
Tender Buttery Pecan Snowball Cookies with toasted pecans, a rich shortbread crumb, and a snowy double coating of powdered sugar.
# Ingredients:
For the dough
01 -
1 cup (226 g) unsalted butter, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
2 teaspoons vanilla extract
04 -
1/2 teaspoon fine salt
05 -
2 1/4 cups (270 g) all-purpose flour
06 -
1 cup (115 g) pecans, toasted, cooled, and finely chopped
For the coating
07 -
1 1/2 cups (180 g) powdered sugar, plus more as needed
# Instructions:
01 -
Toast the pecans in a dry skillet over medium-low heat for 3-5 minutes, stirring often, until fragrant. Cool completely, then chop finely.
02 -
Beat the softened butter and 1/2 cup powdered sugar until smooth and slightly fluffy, about 2 minutes. Mix in the vanilla and salt.
03 -
Add the flour and mix on low just until no dry streaks remain. Fold in the cooled chopped pecans until evenly distributed.
04 -
Cover the dough and chill for 30 minutes. Scoop tablespoon-size portions and roll into smooth balls. Place 2 inches apart on parchment-lined baking sheets.
05 -
Bake at 350 F for 13-15 minutes, until the bottoms are lightly golden and the tops are pale and set. Let the cookies rest on the pan for 5 minutes.
06 -
Gently roll the warm cookies in powdered sugar and move them to a wire rack. Once completely cool, roll them in powdered sugar again before serving.
# Notes:
01 -
Makes about 30 cookies.
02 -
Best texture comes from finely chopped toasted pecans and a brief dough chill.
03 -
Store airtight at room temperature for about 5 days.