Buttery Pecan Snowball Cookies
These classic Buttery Pecan Snowball Cookies are tender, melt-in-your-mouth shortbread cookies packed with finely chopped pecans and dusted heavily with powdered sugar to resemble snowballs.
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Buttery Pecan Snowball Cookies
Ingredients:
| Ingredient | Quantity |
| Butter, softened | 1 cup |
| Powdered sugar (for dough) | 1/2 cup |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 1/2 teaspoons |
| Flour | 2 1/4 cups |
| Finely chopped pecans | 1 cup |
| Powdered sugar (for dusting) | 1 cup |
How To Make Buttery Pecan Snowball Cookies:
- Step 1: Preparing the Oven and Pan: Preheat your oven to 350°F. Line baking sheets with parchment paper.
- Step 2: Creaming Butter and Sugar: In a stand mixer or large bowl, combine the softened 1 cup butter and 1/2 cup powdered sugar until creamy. Add the salt, 1 1/2 teaspoons vanilla extract, flour, and finely chopped pecans. Mix well until a cohesive dough forms.
- Step 3: Rolling the Batter: Form inch-sized balls from the batter. Place the balls a few inches apart on the parchment-covered baking sheets.
- Step 4: Baking Process: Bake in the preheated oven for about 11 minutes. The cookies should be set but only lightly golden on the bottom; avoid over-baking.
- Step 5: First Coating with Powdered Sugar: Once out of the oven, let the cookies cool a bit (while still warm). Place 1 cup powdered sugar in a Ziploc bag or wide bowl. Coat 3 to 4 cookies at a time by gently shaking them in the sugar.
- Step 6: Second Coating and Cooling: Transfer the cookies to cooling racks and let them cool completely. Once cool, roll each cookie again in powdered sugar for a final, thick, white coating.
