Pecan Snowball Cookies (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, room temperature.
02 - 1 cup powdered sugar, plus more for rolling.
03 - 2 cups all-purpose flour, spooned and leveled.
04 - 2 teaspoons vanilla extract.
05 - 1/4 teaspoon sea salt.
06 - 1 cup pecans, finely chopped (toasted optional).

# Instructions:

01 - Preheat oven to 350 degrees and line three baking sheets with parchment paper.
02 - Beat butter with electric mixer on medium speed for 1-2 minutes until smooth.
03 - Mix in powdered sugar until smooth and creamy, scraping bowl as needed.
04 - Pour in vanilla and mix for another minute.
05 - Slowly mix in flour and salt until dense dough forms.
06 - Fold in finely chopped pecans.
07 - Scoop 1.5 tablespoon portions and place 2 inches apart on lined sheets.
08 - Bake one pan at a time in middle of oven for 9-10 minutes, rotating halfway.
09 - Let cool briefly on sheets then transfer to wire rack to cool completely.
10 - Roll cooled cookies generously in powdered sugar.

# Notes:

01 - Can toast pecans for enhanced flavor.
02 - Keeps 1 week in airtight container.
03 - Can freeze up to 3 months.

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