With just the right balance of buttery, nutty flavor and a delightfully crumbly texture, snowball cookies might just be my favorite holiday cookie.
Preheat your oven to 325ºF. Line a baking sheet with parchment paper.
Cream the butter in a large mixing bowl using a hand mixer (or stand mixer). Add the vanilla extract, mix again and slowly add the 1/2 cup powdered sugar. Beat until light and fluffy, scraping the sides of the bowl as needed.
Gradually add the flour and salt while mixing. Add the pecans and mix until combined.
Shape the dough into one-inch balls and place at least one inch apart on the baking sheet. Bake for about 20 minutes or until the edges are lightly browned. Remove the cookies from the baking sheet and roll in powdered sugar while still warm. Cool on a wire rack and dust with additional powdered sugar before serving (optional).
Flour Tip: I highly recommend aerating the flour before scooping out the two cups for this recipe. I take my scoop and take flour and pour it back in my container a few times to loosen it up so it's not packed. When scooping (or alternatively, using a spoon to transfer to your measuring cup), don't pack the flour in your measuring cup.
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