Snowball Cookies (Pecans)

These buttery Pecan Snowball Cookies are easy, quick to fix, delicious, and they freeze well. You may even have the ingredients in your house right now. Also known as Russian Tea Cakes and Mexican Wedding Cookies but in our house we just call them Snowballs. They are the delectable cookie with a thousand names.

1 cup butter, softened
½ cup confectioners' sugar
¼ tsp. sea salt
1½ tsp. pure vanilla extract
2¼ cup all-purpose flour, unbleached
1 cup pecans, finely chopped
1 cup confectioners' sugar, for dusting

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In stand mixer cream butter and confectioners' sugar. Turn to low and mix in salt, vanilla, flour and pecans. Roll into one" balls. Place on parchment covered baking sheets a few" part. Bake for 11 minutes. Do not over bake

Remove from oven and allow to cool just enough to handle them. Pour 1 cup confectioners' sugar in large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use fork to scoop under each cookie and gently shake to remove excess confectioners' sugar. Place on cooling racks. Once completely cooled roll in confectioners' sugar bag again.

Makes 36.