Buttery Pecan Snowball Cookies
°1⁄2 cup (125 mL) salted butter, softened
°2 tablespoons (30ml) sugar
°1 teaspoon (5ml) vanilla extract
°3/4 cup (190 mL) finely chopped pecans
°1 cup (115g) cake flour
°1/4 teaspoon (1.25 ml) salt (or less)
°powdered sugar, reserved
Preheat the oven to 300°F (150°C).
Finely chop the pecans in a food processor or with a knife.
Beat butter with an electric mixer until well blended and fluffy in texture.
Add sugar, vanilla and pecans. Gently add the flour and mix well.
Coat your hands with flour.
Using a teaspoon, cookie scoop, or other small spoon, form cherry-sized balls, then place on a greased or parchment-lined cookie sheet.
Bake for 15-20 minutes. The balls should not brown or overcook and should retain their pale color.
While the cookies are still warm, roll them in the powdered sugar. Once cooled, roll them again in powdered sugar before serving.