Pecan Snowballs - This 7-ingredient easy pecan snowball cookie recipe is a holiday classic and deserves a spot on your holiday cookie tray! A new improved version! Buttery vanilla shortbread cookies with ground pecans the whole family will love!
Place pecans in a food processor or small chopper. Ground until no big chunks remain.In a bowl fit with a mixer, beat butter, ½ cup powdered sugar, and ⅓ cup granulated sugar until light and fluffy; about 5 minutes.Beat in salt, and vanilla extract. Slowly beat in flour, ½ cup at a time until incorporated.Slowly beat in chopped pecans and mix just until incorporated.Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with. Preheat oven to 350°F. Line a large baking sheet with parchment paper.Use a cookie scoop to scoop dough. I used a 1½ tablespoon cookie scoop. If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart.Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes. In a large bowl, add 1½ cups powdered confectioners' sugar.Coat each ball with powdered sugar. Transfer to cooling rack. Repeat step after completely cooled.Store in an air-tight container.