Ingredients:

  • cup unsalted butter, softened
  • /2 cup powdered sugar (for dough)
  • teaspoon vanilla extract
  • 1/4 cups all-purpose flour, spooned and leveled
  • cup finely chopped toasted pecans
  • /4 teaspoon fine grain salt
  • About 2 cups powdered sugar (for coating)

Instructions:

  1. Toast pecans on a dry pan over medium heat until fragrant (about 5-7 minutes). Cool completely, then chop very finely until nearly a coarse meal consistency.
  2. In a large bowl, cream the softened butter with the initial 1/2 cup of powdered sugar until light and fluffy (about 3 minutes). Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture on low speed, mixing only until just combined—do not overwork the dough.
  4. Gently fold in the finely chopped pecans by hand using a spatula.
  5. Form the dough into a cohesive ball, wrap tightly in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop the chilled dough (about 1 inch diameter balls) and place them 1 inch apart on prepared sheets.
  8. Bake for 12–15 minutes. The cookies should be set but remain very pale, avoiding any significant browning.
  9. Remove from the oven. Let cool on the baking sheet for 5 minutes. While still warm, gently roll each cookie in the remaining powdered sugar.
  10. Allow cookies to cool completely on a wire rack. Once cool, give them a final, heavy dusting of fresh powdered sugar for the characteristic snowball look.