Snowball Cookies
from ButterYum
makes 48 cookies
Ingredients
1 cup (226g) unsalted butter, room temperature (70F)
1/2 cup (63g) confectioner’s sugar, sifted
1 teaspoon (4g) pure vanilla extract
2 1/4 cups (270g) all purpose flour
1/4 teaspoon salt
3/4 cup (90g) finely chopped toasted pecans (or walnuts or almonds)
extra confectioner’s sugar for coating the cookies
Directions
Preheat oven to 375F and place rack in center position.
Place the first 6 ingredients in the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment; mix on medium speed until no traces of dry flour remain (if you us a paddle attachment, scrape down sides of bowl as needed).
Use a #60 cookie scoop to portion 12 cookies per tray; bake one tray at a time for 8-10 minutes.
Remove cookies from oven and allow to rest on tray for 5 minutes before rolling in confectioner’s sugar; return cookies to tray and allow to cool completely before rolling in confectioner’s sugar a second time.
Note: to toast pecans, place in a 350F oven for 5 minutes; cool completely before using.