Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup powdered sugar (plus 1 1/2 cups extra for rolling)
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup pecans or walnuts, finely chopped
Instructions
1. Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Base: In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract together until smooth and creamy (about 2 minutes).
3. Combine Dry Ingredients: Gradually stir in the flour and salt until a stiff dough forms. Fold in the finely chopped pecans until evenly distributed.
4. Shape Balls: Roll dough into 1-inch balls and place them on the prepared baking sheets, spaced about 1 inch apart (these cookies won’t spread much).
5. Bake: Bake for 12 to 14 minutes until the bottoms are lightly golden, but the tops remain pale. Do not overbake.
6. First Coating: Allow cookies to cool for 5 minutes until warm enough to handle. Roll warm cookies in the extra powdered sugar to create the initial coating, then transfer to a wire rack to cool completely.
7. Second Coating: Once completely cool, roll the cookies in powdered sugar a second time for that thick, snow-white finish.