Toasted Pecan Snowballs

Pecan snowball cookies, Mexican wedding cookies, Russian teacakes, butterballs, and polvorones are just a few of the names these cookies go by. Whatever you call them, they are universally loved for a reason – simple ingredients come together for buttery, melt-in-your-mouth cookies with a coating of powdered sugar that is reminiscent of a powdered donut. This recipe for toasted pecan snowballs calls for melted butter for ease, and toasting the pecans for the best flavor. Makes approximately 18-22 cookies.

Ingredients:

• 115 grams unsalted butter
• 1/4 teaspoon salt
• 30 grams powdered sugar (sometimes labeled icing sugar or confectioners sugar)
• 1 teaspoon vanilla extract, optional
• 80 grams raw pecan halves
• 150 grams all purpose flour
• 100-200 grams powdered sugar, for rolling

Instructions:

1. Toast the pecans: set your oven to 325 Fahrenheit (160 Celsius). Spread the pecans evenly on a sheet pan and bake for 10-15 minutes. Watch them closely to ensure they don’t burn – the pecans won’t change color, but are done when they are fragrant. Remove from the oven and let cool completely.
2. Change the oven temperature to 350 Fahrenheit (180 Celsius). While the oven is heating up, make the cookie dough.
3. Once the pecans have cooled, chop them finely or pulse them in a food processer.
4. Make the cookies: Melt the butter. Add it to a large bowl, along with the salt, vanilla, and powdered sugar. Mix well.
5. Add the flour and chopped pecans to the bowl and mix until fully combined. Let the cookie dough rest on the counter for about 10 minutes.
6. Divide the dough into small balls weighing 20-25 grams each. Roll between your hands to smooth them out and place on a lined baking sheet. These cookies don’t spread, so only about 1-2 cm is needed between them on the pan.
7. Bake for 10-12 minutes, or until just set with lightly golden bottoms. These cookies should still be very pale and soft when you take them out of the oven in order to achieve a melt in your mouth texture. Be careful not to overbake – overbaked cookies will be crumbly and dry.
8. When the cookies have cooled completely, roll each one in powdered sugar. Roll twice for perfectly covered cookies, if desired.
9. Enjoy! Cookies can be stored in an airtight container for a week. For longer storage, freeze the baked cookies without the powdered sugar. Defrost and roll in powdered sugar as desired.

Notes:

• Pecans can be replaced with any other nut, such as walnut, cashew, almond, or hazelnut.
• This cookie dough can be made in advance and refrigerated for up to two days, or rolled into balls and frozen and baked as needed. Roll in powdered sugar after baking.