Snowball Cookies

These easy shortbread cookies with pecans are rich and buttery, and perfect with a cup of coffee or tea!

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Ingredients: – 1 cup butter, softened – 2 cups powdered sugar, divided – ½ teaspoon salt – 2 teaspoons vanilla – 2 teaspoons water – 2 cups flour – 1 cup chopped pecans

Place the butter and ½ cup powdered sugar in the bowl of a stand mixer. Beat on high until light and fluffy, about 3–4 minutes.

Add the salt, vanilla, and water. Beat until combined. With the mixer running, slowly add the flour. Mix until just incorporated. Stir in the pecans.

Roll into 1 inch balls and place 2 inches apart on a cookie sheet lined with parchment paper or a silicone mat. Bake at 325°F for 30 minutes.

Place the remaining 1½ cups of powdered sugar in a small bowl. Roll each of the hot cookies in the powdered sugar. Then roll them in it again.

The key to these cookies is to roll them twice in powdered sugar so they are well coated! Store cookies at room temperature in an airtight container.

Enjoy!

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