Ingredients
Equipment
Method
Preparation
- In a large bowl, beat the softened butter on medium speed for 1 minute until smooth and creamy.
- Add 3/4 cup confectioners sugar and beat until well combined and creamy.
- Beat in 2 teaspoons pure vanilla extract on medium-high speed until fully incorporated.
- Switch the mixer to low speed and slowly add the all-purpose flour and salt mixture.
- Once all the flour is added, increase the speed to high until the dough comes together smoothly.
- If using, beat in the chopped toasted pecans.
- Cover the dough tightly and refrigerate for at least 30 minutes or up to 3 days.
- Allow the dough to come back to room temperature for about 30 minutes before shaping if chilled longer than 3 hours.
- Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Pour 1 and 1/4 cups confectioners sugar into a shallow bowl for rolling the baked cookies.
Baking
- Scoop or roll 1 tablespoon (20g) of dough per cookie, forming balls.
- Place them on prepared baking sheets at least 2 inches apart.
- Bake for about 15 minutes, or until cookies are golden brown on the edges.
- Let the cookies cool on the baking sheet for 5 minutes.
- Then, gently roll each warm cookie in the confectioners sugar to coat completely.
- Transfer to wire racks to cool completely.
- Once cookies have cooled entirely, roll them again in confectioners sugar to create a classic snowy finish.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
Notes
Feel free to switch out the nuts for different varieties, or add spices for unique flavor profiles.