Ingredients:

  • 2 1/4 cups All-Purpose Flour, sifted
  • 1 cup Unsalted Butter, softened (room temperature)
  • 1/2 cup Confectioners’ Sugar (Icing Sugar, for the dough mixture)
  • 1 cup Finely Chopped Pecans, lightly toasted
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Salt (fine sea salt)
  • 1 1/2 cups Confectioners’ Sugar (Icing Sugar, for the double rolling coating)

Instructions:

  1. Toast the Pecans: Preheat the oven to 350°F (175°C). Spread pecans on a dry baking sheet and toast for 5–7 minutes until fragrant. Cool completely, then chop finely.
  2. Cream Butter and Sugar: In the mixer bowl, beat the softened butter until light and fluffy (about 2 minutes). Gradually add the 1/2 cup of confectioners’ sugar and vanilla extract, mixing until combined and airy.
  3. Combine Dry Ingredients: Whisk together the sifted flour and salt in a separate bowl.
  4. Mix the Dough: Gradually add the flour mixture to the butter mixture on low speed, mixing only until just combined. Fold in the cooled, chopped pecans by hand. Do not overmix!
  5. Chill (A Non-Negotiable Step): Wrap the dough tightly in cling film and refrigerate for 30 minutes. This prevents spreading during baking.
  6. Preheat and Prep: Reduce the oven temperature to 325°F (160°C). Line two baking sheets with parchment paper.
  7. Shape the Cookies: Roll the chilled dough into uniform 1-inch (2.5 cm) balls. Place them 1 inch apart on the prepared trays.
  8. Bake: Bake for 12–15 minutes, rotating the trays halfway through, until the bottoms are lightly golden and the tops are set but still very pale. They should not brown significantly.
  9. First Roll (The Melt Layer): Remove the cookies from the oven. Wait 2–3 minutes until they are still quite warm but firm enough to handle. Place about 1 cup of the coating sugar in a shallow dish. Roll the warm cookies thoroughly in the sugar until completely coated. The heat allows the sugar to slightly melt and adhere.
  10. Cool Completely: Place the first-coated cookies on a cooling rack and let them cool fully (about 30 minutes).
  11. Second Roll (The Snowball Finish): Sift the remaining 1/2 cup of confectioners’ sugar into a clean bowl. Roll the completely cooled cookies one last time. This ensures a thick, pure white, ‘snowball’ finish.