Delight in these buttery pecan snowballs, a twist on the classic pecan puffs, perfect for any festive occasion.
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Toast the pecans in a dry skillet over medium heat until fragrant, then finely chop them.
Toasting the pecans enhances their flavor and adds a delightful crunch.
In a mixing bowl, beat the butter until creamy, then mix in the sugar and vanilla extract.
Ensure the butter is at room temperature for easier mixing.
Gradually add the flour and salt to the butter mixture, then fold in the chopped pecans.
Mix just until combined to avoid overworking the dough.
Shape the dough into small balls, about the size of a cherry, and place them on the prepared baking sheet.
Chill the dough for 15 minutes if it's too soft to handle.
Bake the cookies in the preheated oven for 15-20 minutes, ensuring they remain light in color.
Rotate the baking sheet halfway through for even baking.
While still warm, roll the cookies in powdered sugar, then let them cool completely before rolling them in powdered sugar again.
Double-coating ensures a sweet and snowy finish.
Serve the cookies on a festive plate and enjoy with your favorite hot beverage.
Arrange the cookies in a pyramid shape for an appealing presentation.
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