Tender Buttery Pecan Snowball Cookies with Powdered Sugar (Print version)
Tender pecan snowball cookies made with butter, toasted pecans, and a double coating of powdered sugar.
# Ingredients:
For the dough
01 -
1 cup (225 g) unsalted butter, softened
02 -
1/2 cup (60 g) powdered sugar, plus more for coating
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 coating
07 -
1 1/2 cups (180 g) powdered sugar
# Instructions:
01 -
Toast the pecans in a dry skillet over medium-low heat for 3-5 minutes, stirring often, until fragrant. Cool completely, then finely chop.
02 -
Beat the softened butter and 1/2 cup powdered sugar until creamy and smooth, 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 chopped toasted pecans.
04 -
Cover and chill the dough for 30 minutes. Scoop tablespoon-size portions and roll into balls, placing them 2 inches apart on parchment-lined baking sheets.
05 -
Bake at 350°F (175°C) for 13-15 minutes, until the bottoms are lightly golden and the tops are still pale. Let them rest on the pan for 5 minutes.
06 -
Roll the warm cookies gently in powdered sugar and transfer to a rack. Once completely cool, roll them in powdered sugar again before serving.
# Good to know:
01 -
Makes about 30 cookies.
02 -
Roll the cookies twice for the best powdered sugar coating.
03 -
Bake until just set. Browning the tops makes the cookies drier.