Description

These delicate, buttery cookies are packed with toasted pecans and rolled twice in powdered sugar for a snowy, melt-in-your-mouth finish. Perfect for holiday gatherings or a cozy afternoon tea, they offer a timeless, nutty flavor in every bite.

Ingredients

1 cup (225g) real butter, room temperature
1/3 cup (71g) granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 cups (284g) all-purpose flour
2 cups (225g) toasted pecans, finely ground
1 1/2 cups (172g) powdered sugar, for coating

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Instructions

In a large bowl, cream together the softened butter, granulated sugar, vanilla extract, and salt until the mixture is pale and fluffy, about 3 minutes.
Gradually add the all-purpose flour in two batches, mixing gently with a spatula until the white streaks disappear.
Fold in the finely ground toasted pecans until they are evenly distributed throughout the thick dough.
Cover the bowl and refrigerate the dough for at least 45 minutes to firm up the butter and hydrate the flour.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop the dough into 1-tablespoon portions and roll them into smooth balls; place them 2 inches apart on the baking sheet.
Bake for 14 to 15 minutes until the tops remain pale but the bottoms are lightly golden, then let rest for 5 minutes.
While still warm, roll the cookies in a bowl of powdered sugar, then let them cool completely on a wire rack before rolling them a second time for a thick snowy finish.

Notes

To ensure the cookies don’t crumble too easily, make sure your pecans are ground finely but not processed so long that they turn into nut butter. If you are baking in a warm kitchen, keep the dough in the refrigerator between batches to prevent the cookies from spreading too much in the oven.

Prep Time: 1 hour
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American