Buttery Pecan Snowball Cookies (Print Version)
Buttery cookies packed with pecans and finished with a snowy layer of powdered sugar.
# Ingredients:
→ Dough
01 -
227 grams unsalted butter, softened
02 -
60 grams powdered sugar
03 -
0.25 teaspoon fine salt
04 -
1.5 teaspoons pure vanilla extract
05 -
280 grams all-purpose flour
06 -
110 grams pecans, finely chopped
→ Finishing
07 -
120 grams powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper or leave it ungreased.
02 -
In a large mixing bowl, beat the softened butter and 60 grams powdered sugar together until pale and fluffy. Add salt and vanilla extract, mixing to combine thoroughly.
03 -
Gradually add the flour to the butter mixture, mixing gently until a thick, soft dough forms.
04 -
Stir in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
05 -
If a more rounded cookie shape is preferred, cover the dough and chill for 30 minutes.
06 -
Roll the dough into 2.5 cm balls and space them 5 cm apart on the prepared baking sheet.
07 -
Bake for 15 to 18 minutes or until cookie bottoms are lightly golden and tops remain pale.
08 -
Let the cookies rest on the baking sheet for 5 minutes. While still warm, gently roll each one in powdered sugar to coat.
09 -
Transfer the cookies to a wire rack to cool completely, then dust generously with additional powdered sugar for a snowy finish.
# Notes:
01 -
For best results, use high-quality butter and fresh pecans to achieve a rich flavor and delicate crumb.