Buttery Pecan Snowballs The Ultimate Mexican Wedding Cookie

Instructions:

1. Toast the pecans on a baking sheet in an oven preheated to 350°F (175°C) for 5-7 minutes until fragrant. Let them cool completely, then finely chop them.
2. In a large bowl, cream the softened butter and ½ cup of powdered sugar together using a mixer until the mixture is light and fluffy (about 3-5 minutes).
3. Mix in the vanilla extract and salt until just combined.
4. Gradually add the flour, mixing on low speed until the flour is just incorporated. Stop mixing immediately once the dry streaks disappear; do not overmix.
5. Gently fold in the finely chopped, cooled pecans by hand.
6. Wrap the dough in plastic wrap, flatten it slightly into a disc, and chill in the refrigerator for at least 30 minutes.
7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Scoop or roll the chilled dough into small balls, about 1-inch in diameter (approximately 1 tablespoon each), and place them 1-inch apart on the prepared sheets.
9. Bake for 10–12 minutes. The cookies should remain pale and just set, not brown significantly.
10. Remove from the oven and let the cookies cool on the sheet for 5 minutes. While still warm, roll each cookie thoroughly in the reserved powdered sugar until completely coated.
11. Let the cookies cool completely on a wire rack. Once fully cooled, give each cookie a second, heavy dusting of powdered sugar.
12. Store the finished Mexican Wedding Cookies in an airtight container at room temperature.