I saw this recipe southernbites.com, using the moniker “Pecan Snowball Cookies”. I made a batch and put them out in the building lobby for my neighbors. They all liked the ‘pecan sandies’, so I’ll go with that.
INGREDIENTS
1 cup unsalted butter (cool, but not refrigerator cold)
1 cup powdered sugar, plus more for coating
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1-1/4 cup finely chopped pecans
DIRECTIONS
Preheat your oven to 350 deg, and line a cookie sheet with parchment or a silicone baking mat.
Using a mixer, cream the butter and sugar together. Add the vanilla and salt, and mix well. Slowly add the flour in batches, mixing well after each addition. A thick dough will form. Add the chopped pecans, and mix well.
Scoop 1 tablespoon of the dough out, roll it into a ball, and place it on the cookie sheet. A 1 tablespoon cookie dough scoop will get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch apart. Bake for 15 to 18 minutes.
Allow the cookies to cool for about 5 minutes, then gently roll them in powdered sugar while still warm. Allow them to cool completely and the coat them in powdered sugar again. Store at room temperature iin an airtight container for up to a week, or freeze for longer.
TIPS
From the recipe source, if the first time you make them the cookies spread and lose their shape, next time, place the dough in the refrigerator to chill for an hour, then roll and bake. NOTE: if it’s cool out, and you have a surface to work on, do as I did and take them outside to roll them. That will help them keep their shape.
Latex or nitrile gloves make for a cleaner preparation experience.
When you are mixing the butter and powdered sugar, start slowly. Otherwise you’ll have a Lucille Ball moment. The same goes for adding the flour.
Once the cookies have cooled and are ready for their second meeting with the powdered sugar, a small sifter works as well, and is less messy.
never 2 old 2 start cooking 