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- Snow Ball cookies
- 2 cups all-purpose flour
- 2 cups finely chopped pecans, divided
- ¾ teaspoon salt
- 1 cup (8 ounces) unsalted butter, softened but still cool
- ⅓ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1½ cups powdered sugar, for rolling cookies after baking
- Cream the butter and sugar together on medium about 2 minutes. Beat in the vanilla, then scrape the sides of the bowl. Add the flour / 1 cup nuts and beat on low speed until the dough comes together. Scrap sides & make sure everything is mixed ( about 30 seconds)
- Roll a heaping tablespoon of dough between the palms of your hands and place on parchment lined baking sheets. The cookies will only spread a little bit, so they can be placed together fairly close. . Bake at 325 until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes.
- Allow them to cool a little. Then place powder sugar & finely chopped nuts in zip lock bag – place cookies in bag and shake. Until covered with sugar. Let sit about an hour & repeat. Let the cookies rest in cool place or refrigerator.
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