A delightful twist on the classic pecan puff cookies, these buttery pecan snowballs are a treat for any 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.
In a mixing bowl, cream together the butter and powdered sugar until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mix in the vanilla extract until well incorporated.
Vanilla extract enhances the flavor of the cookies.
Gradually add the flour to the mixture, stirring until a dough forms.
Adding the flour gradually prevents lumps and ensures a smooth dough.
Fold in the chopped pecans evenly throughout the dough.
Chopping the pecans finely ensures they are evenly distributed.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Using a small cookie scoop can help make uniform-sized balls.
Bake in the preheated oven for 25 minutes, or until the cookies are set and lightly golden.
Avoid overbaking to keep the cookies tender.
Remove the cookies from the oven and let them cool slightly on the baking sheet.
Letting the cookies cool slightly helps them firm up before handling.
While still warm, roll the cookies in powdered sugar to coat them generously.
Rolling the cookies while warm helps the sugar adhere better.
Transfer the cookies to a cooling rack to cool completely before serving.
Cooling completely ensures the cookies are firm and ready to enjoy.
Serve the cookies on a platter and enjoy their delightful flavor and texture.
These cookies make a great addition to any dessert table.
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