I’ve been making these for years but had lost my recipe. This is identical to what I’m used to making absolutely delicious!
A few hints for bakers trying this the first time use real butter, not margarine. Not only will the cookies bake better but part of the wonderful flavor they have is how buttery they taste.
The butter flavor does intensify a bit after a couple of days. Also, the easiest way I’ve found to coat each cookie with the powdered sugar is by using a covered plastic container.
Pour powdered sugar in the container and add a few cookies at a time.
Shake them gently to coat. They don’t look too coated after the first time, but the second coating will give you the beautiful snowball look that these cookies are famous for.
If you’ve never tried these cookies before, imagine a rich, buttery shortbread cookie that’s studded with chopped pecans and rolled in powdered sugar.
And yes, they’re every bit as delicious as they sound.
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour, and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325-degree oven for 20 minutes.
While hot roll in powdered sugar. Let cool and roll again in powdered sugar…!
This recipe is snowball perfection! Reviewers who don’t follow this to the tee are missing out. I sell these in my shop and they fly out the door.
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