Ingredients (makes about 30–36 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups pecans, finely chopped (toasted for extra flavor!)
Instructions
Step 1: Toast the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast for about 6–8 minutes, stirring halfway.
- Let them cool, then chop finely (but not into dust—tiny crunchy bits are perfect).
Step 2: Make the Dough
- In a large mixing bowl, beat butter and 1/2 cup powdered sugar until light and creamy (about 2–3 minutes).
- Mix in vanilla extract.
- Add flour and salt, stirring just until combined.
- Fold in chopped pecans.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes—this makes it easier to roll.
Step 3: Shape the Cookies
- Scoop about 1 tablespoon of dough and roll into small balls.
- Place on a parchment-lined baking sheet, spacing them slightly apart (they don’t spread much).
Step 4: Bake
- Bake at 350°F (175°C) for 12–15 minutes, until bottoms are lightly golden.
- Remove and let cool on the sheet for 5 minutes (they’re fragile when hot).
Step 5: Roll in Snow
- While still warm, roll cookies gently in powdered sugar.
- Place on a rack to cool completely.
- Roll a second time in powdered sugar once cooled for that snowy look.
Tips & Variations
- Make them extra nutty: Use browned butter instead of regular butter for deep flavor.
- Add spice: A pinch of cinnamon or nutmeg gives them a holiday twist.
- Gluten-free: Substitute with almond flour for a soft, melt-in-your-mouth texture.
- Storage: Keep in an airtight container for up to 7 days (if they last that long!). They also freeze beautifully.
Why You’ll Love Them
- Only a handful of simple ingredients.
- Pretty enough for a cookie platter.
- Buttery, nutty, and coated in snowy sugar—like a hug in cookie form.
- Perfect for holidays, but honestly? You’ll want them all year.
