Buttery Pecan Snowball Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• Optional: extra powdered sugar for dusting after baking

Instructions:

1. Preheat your oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
3. Add vanilla: Mix in the vanilla extract until combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
5. Mix in dry ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Add pecans: Fold in the chopped pecans until evenly distributed throughout the dough.
7. Shape the cookies: Using your hands, form the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned. They should remain pale.
9. Cool and dust: Remove from the oven and let cool on the baking sheet for 5 minutes. While they are still warm, roll the cookies in powdered sugar to coat them.
10. Cool completely: Allow the cookies to cool completely on a wire rack. Once cooled, you can dust them with additional powdered sugar for a lovely presentation.
11. Serve and enjoy: Store the cookies in an airtight container. Enjoy these buttery pecan snowball cookies with a cup of tea or coffee!

Tips:

• You can toast the pecans beforehand for an enhanced flavor.
• These cookies also freeze well. Just be sure to dust them with powdered sugar after they are thawed.

Enjoy your baking!