These Buttery Snowball delicate shortbread-style treats that melt in your mouth, filled with finely chopped . They’re traditionally dusted in powdered sugar—twice—for that classic snowy appearance and sweet finish
Buttery Pecan Snowball Cookies
Ingredients:
| INGREDIENT | QUANTITY |
|---|---|
| Butter, softened | 2 sticks |
| Powdered sugar | 1½ cups |
| Vanilla extract | 2 teaspoons |
| Salt | A pinch |
| All-purpose flour | 2¼ cups |
| Finely chopped pecans | 1 cup |
How to Make Them:
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dough
In a large bowl, beat the softened butter with ½ cup of powdered sugar, vanilla extract, salt, and flour until a smooth dough comes together.
Step 4: Shape and Bake
Slightly moisten your hands and roll the dough into 1-inch balls (you should get about 36). Place on the prepared baking sheet and bake for 12 minutes, or until the bottoms turn lightly golden.
Step 5: Cool and Coat
Allow cookies to cool completely on the baking sheet. Pour the remaining 1 cup of powdered sugar into a shallow bowl and gently roll each cookie to coat thoroughly.
Step 6: Optional Second Coating
For an extra snowy look, roll the cookies in powdered sugar a second time once the first layer has settled.
Step 7: Enjoy!
Serve immediately or store in an airtight container for up to a week.
