simple, classic butter pecan snowball cookies that melt in your mouth
yield: approximately 15 cookies
½ lb butter, softened
2/3 cup granulated sugar
2 cups all-purpose flour
¾ cup chopped pecans
1 cup powdered sugar
Preheat the oven to 375°F. Combine the butter and sugar in the bowl of a stand mixer. Using a paddle attachment, cream the ingredients together until light and fluffy, about 3 minutes.
Add the flour and continue to mix until a dough forms, scraping down the sides of the bowl as needed. Lastly, mix in the pecans.
Use your hands to form the dough into approximately 15 balls, about 1 ½ inches each. Place the dough balls onto a cookie sheet, about 1” apart. Bake for 12-15 minutes until just lightly golden.
Transfer the cookies to a cooling rack and let cool for 5 minutes. Pour the powdered sugar into a small bowl. Gently roll each cookie in the powdered sugar to fully coat each one on all sides. Place them back on the cooling rack. Repeat the process for a second coating.
Allow the cookies to fully cool. Serve immediately or store in a sealed container for up to 3-4 days.