Name: Christmas Snowball Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened (226 g); 1/2 cup confectioners’ sugar for dough (60 g); 2 tsp vanilla extract (10 ml); 1/2 tsp fine salt (3 g); 2 1/4 cups all-purpose flour (270 g); 1 cup pecans, toasted, cooled, and finely chopped (110 g); 1 1/2 cups confectioners’ sugar for rolling (180 g)

Description

Tender buttery pecan cookies rolled twice in confectioners’ sugar.

Ingredients

Scale

1 cup unsalted butter, softened (226 g)
1/2 cup confectioners’ sugar for dough (60 g)
2 tsp vanilla extract (10 ml)
1/2 tsp fine salt (3 g)
2 1/4 cups all-purpose flour (270 g)
1 cup pecans, toasted, cooled, and finely chopped (110 g)
1 1/2 cups confectioners’ sugar for rolling (180 g)

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Instructions

Heat the oven to 350°F (177°C). Line light metal sheet pans with parchment.
Beat butter and 1/2 cup confectioners’ sugar until smooth and creamy. Mix in vanilla and salt.
Add flour and mix only until combined, then fold in the finely chopped cooled pecans.
Portion into 30 equal balls and chill on the pans for 20 minutes.
Bake 11-14 minutes, until the tops remain pale and the bottoms are faintly golden.
Cool 5 minutes. Roll the warm cookies gently in confectioners’ sugar and place on a rack.
When completely cool, roll a second time in sifted confectioners’ sugar.

Notes

Toast and cool the pecans, chill the shaped dough, and apply one warm and one cool sugar coat.