For the Cookies
1 cup (226 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans
For Coating
1 1/2 cups powdered sugar, for rolling
Ezoic
Instructions
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until smooth, light, and creamy. This creates the base for the soft, tender texture.
Step 2: Add Vanilla
Mix in the vanilla extract until fully incorporated. The vanilla enhances the buttery flavor without overpowering the pecans.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Step 4: Form the Dough
Gradually add the flour mixture to the butter mixture, mixing just until combined. Fold in the chopped pecans evenly throughout the dough.
Step 5: Chill the Dough
Cover and refrigerate the dough for 30 minutes. Chilling helps the cookies hold their shape during baking.
Step 6: Shape the Cookies
Preheat oven to 350°F (175°C).
Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet.
Step 7: Bake
Bake for 12–14 minutes, until cookies are set but still pale. Do not allow browning.
Step 8: First Sugar Coating
Allow cookies to cool for about 5 minutes, then gently roll warm cookies in powdered sugar.
Step 9: Second Sugar Coating
Once cookies are completely cooled, roll them again in powdered sugar for a thick, snowy finish.
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