Buttery, nutty and reminiscent of shortbread, these cookies resemble, well, a snowball. The appropriately named treat is a holiday classic and best served with a warm mug of Earl Grey (or a glass of milk) to offset the sweetness. Fair warning: you might have a tough time enforcing portion control with these powdery pop-in-your-mouth pastries. After all, what doesn’t taste good covered in sugar?
- 1 1/2 cups pecans
- 3 cups all-purpose flour
- 12 ounces (3 sticks) unsalted butter, cubed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon water
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- Lightly toast the pecans (via sauté pan or oven) until they are aromatic. Allow them to cool.
- Place the pecans and flour into a food processor until finely ground (Chef's note: if you prefer a few chunks of nuts in your cookies, process until coarsely ground).
- Blend together the butter and sugar with a mixer until creamy and dreamy.
- Add the vanilla and water into the butter/sugar mixture until combined.
- Add flour/nut mixture to the butter/sugar mixture until dough comes together.
- Portion and roll into small balls (Chef's note: I portion mine about half the size of a ping pong ball).
- Bake at 325 degrees for roughly 8 minutes until slightly golden on the top.
- Remove from oven and toss in 1/2 cup powdered sugar.
- Cool completely, then toss in the remaining 1/2 cup powdered sugar for a second time.