Pecan Snowball Cookies

Serves: About 48 cookies

 

• 1 cup unsalted butter (2 sticks)
• 1 cup powdered sugar (plus more for coating)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups White Lily all-purpose flour
• 1¼ cups finely chopped pecans

 

1. Preheat the oven to 350° F and line a cookie sheet with parchment or silicone baking mat.
2. In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.
3. Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
4. Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again.