Snowball Cookies

Set the oven rack to the middle position. Preheat the oven to 325ºF (160°C).

Line two baking sheets with parchment paper and set aside.

Toast the pecans in the oven on a small baking sheet for 6 minutes, stirring the nuts halfway through. Transfer to a plate and allow to cool, about 10 minutes.

Add 1 cup of the pecans to a food processor and pulse about 15 times, until a finely ground texture is achieved. Transfer to a medium-sized bowl.

Add the remaining ½ cup of pecans to the food processor and pulse and 3 to 5 times, until roughly chopped. Add to the finely ground pecans.

Add flour and salt to the pecans, stir to combine.

Cream the softened butter and sugar in a mixing bowl, or stand mixer on the medium speed, 3 minutes. Scrape down the sides of the bowl halfway through creaming.

Add vanilla and mix on low speed until incorporated, 30 seconds.

Add the nut mixture and combine on the lowest speed until just incorporated and dough comes together about 30 seconds.

Measure the dough into leveled 1 tablespoon portions. Roll into a ball and place 1-inch apart on the baking sheets, they should be about 1-inch in diameter. Bake 20 cookies per pan.

Bake one cookie sheet at a time until the light golden in color and the bottoms are browned about 18 minutes. Rotate the pan halfway through baking.

Cool the cookies on the pan for 5 minutes.

Add powdered sugar to a shallow bowl. Roll the cookies in the powdered sugar while still warm until completely coated, then transfer to wire rack to cool.

Once the cookies are cooled, roll them in the powdered sugar for a second coat or sprinkle on top with more sugar, shaking off any excess. This can be done right before serving for the most attractive appearance.