Butter Pecan Snowball Cookies
Classic powdered‑sugar snowballs made extra rich with cold salted butter and toasted pecans—no eggs, no chill.
Ingredients
- * 1 cup salted butter cold, diced
- * ½ cup powdered sugar plus 1 cup for rolling
- * 2 cups all‑purpose flour
- * ½ cup finely chopped pecans
- * 1 tsp vanilla extract optional
Instructions
- # Preheat oven 325 °F. Line baking sheet with parchment.
- # Beat butter 30 sec; add ½ cup powdered sugar; beat fluffy.
- # Mix in flour (low) then pecans & vanilla until dough forms.
- # Scoop 1‑Tbsp balls; place 1‑inch apart. Bake 20 min until bottoms golden.
- # Cool 2 min; roll warm cookies in powdered sugar. Cool completely; roll again.
Notes
* Swap walnuts for pecans.
* Freeze baked (single coat) 2 months; re‑sugar before serving.
* Freeze baked (single coat) 2 months; re‑sugar before serving.