Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (for the dough)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped pecans (or walnuts)
- 1 to 1 1/2 cups powdered sugar (for rolling and coating)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream softened butter and 1/2 cup powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Add flour and salt gradually, mixing until a dough forms.
- Stir in finely chopped pecans.
- Roll dough into 1-inch balls and place 1 inch apart on baking sheet.
- Bake for 10–12 minutes, until just set but not browned.
- While still warm, roll cookies in powdered sugar. Let cool on a wire rack.
- Once cooled, roll again in powdered sugar for a snowy finish.
Notes
- Use walnuts or almonds for variation in flavor.
- Double roll ensures a visible sugar coating that doesn’t melt into the cookie.
- Cookies keep well for up to 2 weeks; freeze for longer storage.
- To refresh after freezing, roll in powdered sugar again after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
