Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
1 cup chopped pecans, toasted
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together until light and fluffy.
- Add in vanilla extract and, if using, almond extract, mixing until combined.
- Gradually add flour and salt, mixing just until combined to avoid overworking the dough.
- Stir in toasted pecans for added crunch.
- Roll the dough into 1-inch balls and place them on the baking sheet, spacing 1 inch apart.
- Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops stay pale.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cooled, roll cookies in powdered sugar for a snow-like finish.
Notes
Substitute pecans with walnuts, almonds, or hazelnuts for a different flavor.
Use a gluten-free flour blend for a gluten-free version.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Holiday Treats, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
