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Pecan Snowball Cookies

Servings: 3 dozen cookies

Equipment

  • stand mixer
  • small cookie scoop
  • Silpat-lined baking sheet

Ingredients

  • 2 sticks unsalted butter
  • 1 cup powdered sugar (divided)
  • 1 teaspoon Forever Vanilla
  • 2 ¼ cups all-purpose flour
  • 1 cup chopped pecans
  • ¼ teaspoon salt

Instructions

  • Preheat oven and chop pecans - Preheat the oven to 350℉, convection bake setting. Finely chop the pecans, if needed.
  • Cream the wet ingredients - Add the butter, 1/2 cup powdered sugar, and vanilla to the bowl of your stand mixer, and mix until smooth.
  • Add the dry ingredients - Combine the flour, pecans, and salt, then add the to wet ingredients and mix until completely incorporated.
  • Form the cookies - Add the rest of the powdered sugar to a wide bowl. Using a small cookie scoop to apportion the dough, roll each scoop between your palms into walnut-sized balls, the roll in the powdered sugar. Place 2 inches apart onto your baking sheet.
  • Bake - Bake for 12 minutes, or until bottoms are light golden brown but tops are still pale, 12 to 15 minutes.
  • Roll in more powdered sugar - Remove cookies from the oven and let sit on the baking sheets briefly, until cool enough to handle. Roll the warm cookies in the remainder of the powdered sugar to coat, then move them to a wire rack.
  • Cool - Let the cookies cool completely.