Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans, toasted
- Optional substitution: Use almond flour for half the all-purpose flour for a nuttier flavor
- Optional substitution: Swap pecans for walnuts or hazelnuts if preferred
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step is key to prevent sticking and help the cookies bake evenly.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using an electric mixer or wooden spoon until the mixture is pale and fluffy, about 3-4 minutes. This is where the magic starts—think of it as building the cookie’s tender base, just like my Nonna Rosa used to tell me.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, stirring slowly. The dough will be soft but not sticky.
- Fold in the toasted, finely chopped pecans, making sure they’re evenly distributed. Toasting the nuts beforehand is a trick I picked up in Italy; it brings out the oils and deepens the flavor.
- Using your hands, roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. I love this part—my girls always sneak a few balls for a quick taste!
- Bake for 15-18 minutes, or until the edges are just beginning to turn a light golden color. They should still be pale on top—overbaking will dry them out.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. While still warm, carefully roll each cookie in powdered sugar. This creates that classic snowball look and adds a delicate sweetness.
- Transfer to a wire rack and dust with additional powdered sugar once completely cool for a snowy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
