Ingredients:

  • 1 cup (110g) pecan halves
  • 1 tbsp (12g) granulated sugar
  • 1 cup (227g) unsalted butter, softened to 65°F
  • 0.5 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1g) fine sea salt
  • 2.25 cups (280g) all-purpose flour, leveled
  • 1.5 cups (180g) powdered sugar for coating

Instructions:

  1. Preheat oven to 350°F (175°C). Spread pecans on a tray and toast for 7–9 minutes until fragrant. Once cool, pulse in a food processor with 1 tablespoon of granulated sugar until they resemble coarse sand.
  2. In a large bowl, cream the softened butter and 1/2 cup powdered sugar until smooth and pale, approximately 3 minutes. Mix in the vanilla extract and salt.
  3. Lower the mixer speed and gradually add the all-purpose flour and the ground pecan mixture, mixing until just combined and a dough forms.
  4. Shape the dough into 1-inch spheres (about 1 tablespoon each) and place on parchment-lined baking sheets.
  5. Bake for 12 minutes or until the bottoms are barely golden. Do not overbake; the tops should remain pale.
  6. Allow cookies to cool for 4 minutes, then roll the warm cookies in the 1.5 cups of powdered sugar. Place on a wire rack to cool completely.
  7. Once completely cool, roll the cookies in the powdered sugar a second time for a thick, snowy finish.