Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1/3 cup powdered sugar (40g)
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled (250g)
  • 1/4 tsp fine sea salt
  • 1 cup finely chopped pecans, toasted (110g)
  • 1 cup powdered sugar for rolling (120g)

Instructions:

  1. Preheat your oven to 350°F (175°C). While that’s heating, toast your chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly darkened. Let them cool completely before adding them to the dough.
  2. In your mixer, beat the 1 cup (225g) softened unsalted butter and 1/3 cup (40g) powdered sugar. Continue for 2-3 minutes until pale, light, and fluffy.
  3. Stir the pure vanilla extract and fine sea salt into the butter mixture.
  4. Gradually fold in the all-purpose flour and the processed pecans until the dough is thick and uniform.
  5. Scoop 1-tablespoon portions of dough and roll them between your palms into spheres. Place on a baking sheet lined with parchment paper.
  6. Bake for 12-15 minutes until the bottoms are lightly golden. Remove from oven and let cool for 5 minutes.
  7. While still warm, roll the cookies in the remaining 1 cup of powdered sugar. Allow to cool completely on a wire rack, then roll a second time for a thick snowy coating.