Pecan Snowball Cookies

Bring the butter to room temperature.

Finely chop the pecans using a sharp knife or pulse in a food processor, but do not let the nuts become powdery.

Line a baking sheet with parchment paper.

Add the powdered sugar to a small bowl and set aside.

Using a hand mixer, cream the butter and granulated sugar together in a medium-sized mixing bowl.

Add the vanilla extract and mix well.

Gradually add the flour, blending until combined.

Stir in the pecans by hand.

Cover the dough with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 350 degrees.

Scoop 1-inch size balls using a small tablespoon-sized scooper.

Roll the balls in your hands and place them on the prepared baking sheet.

Bake for 10-12 minutes until they are very lightly brown on the bottom. Be careful not to overbake.

Transfer the cookies to a wire baking rack and cool for 2 minutes.

Gently roll the cookies in the powdered sugar and return them to the wire rack to finish cooling.

Once the cookies are completely cool, reroll them in powdered sugar.