Classic snowball cookies are a must make at Christmas! Ground nuts, powdered sugar, and butter create a melt-in-your-mouth texture that is airy, buttery and so irresistible.
Pre-heat the oven to 350 F (180 C) and line a cookie sheet with parchment paper.
In a large bowl beat with an electric mixer the butter, powdered sugar and vanilla until smooth. Gradually mix in flour, pecans and salt until completely incorporated.
Roll dough into walnut sized balls and place them two inches apart on the baking sheet.
Bake until the bottoms are a light golden brown but tops are still pale, about 12-15 minutes.
Remove cookies from the oven and let sit on the baking sheet for about 1 minute before placing them on a wire rack.
Place ¼ cup of powdered sugar in a shallow bowl. Roll the hot cookies in sugar to coat them, then return to the wire rack to cool. Once cooled, roll the cookies again in the powdered sugar. Enjoy!
Notes
Snowball Cookies can be stored at room temperature in a paper bag and will last for about a week. They will last up to two weeks if stored in the refrigerator. The cooled cookies can also be frozen and will last for up to three months in the freezer. Store them in an airtight container so they don't crumble.