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

  1. Preheat oven to 375F and place rack in center position.

  2. 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).

  3. Use a #60 cookie scoop to portion 12 cookies per tray; bake one tray at a time for 8-10 minutes.

  4. 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.

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