Introduction
You’ll find these melt-in-your-mouth cookies at every festive gathering, but their buttery texture and delicate sweetness make them a year-round favorite. The combination of toasted pecans and a soft, crumbly dough dusted in powdered sugar is simply irresistible. They are deceptively simple to make, offering an impressive result with just a handful of ingredients.
Prep & Cook Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 48 cookies
Ingredients
- 5 Tablespoons powdered sugar + extra to roll cookies in
- 1 cup salted butter
- 3 cups all purpose flour
- 2 teaspoons vanilla
- 2 cup pecans (chopped)
- 2 Tablespoons heavy cream
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, finely chop the pecans until they resemble a coarse meal.
- In a large mixing bowl, cream together the butter and 5 tablespoons of powdered sugar until light and fluffy.
- Mix in the vanilla and heavy cream until fully combined.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing until just incorporated.
- Fold the finely chopped pecans into the dough until evenly distributed.
- Scoop dough by the tablespoonful and roll into 1-inch balls. Place them about 1 inch apart on an ungreased baking sheet.
- Bake for 25-30 minutes, or until the bottoms are just lightly golden. The tops should remain pale.
- Let the cookies cool on the baking sheet for 5 minutes, just until they are cool enough to handle but still warm.
- Place extra powdered sugar in a shallow bowl. Gently roll each warm cookie in the powdered sugar to coat completely, then transfer to a wire rack to cool completely.
- Once completely cool, roll the cookies in powdered sugar a second time for a thick, snowy coating.
Variations
- Chocolate-Dipped: Dip one half of each cooled cookie in melted chocolate and let set on parchment paper.
- Citrus Twist: Add 1-2 teaspoons of lemon or orange zest to the dough along with the vanilla for a bright flavor note.
- Nut Swap: Use walnuts, almonds, or hazelnuts in place of the pecans for a different taste profile.
- Spiced Version: Add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced cookie.
Tips for Success
- Ensure your butter is softened to room temperature for easy creaming and a smooth dough.
- The double coating in powdered sugar is essential. The first layer sticks to the warm cookies and the second gives them their classic, snowy finish.
- If your dough is too crumbly to roll, you can chill it for 15-20 minutes to firm up the butter slightly.
Storage & Reheating
FAQ
Can I use unsalted butter?
Yes, simply increase the salt in the recipe to 1 teaspoon if using unsalted butter.
My dough is very crumbly. What can I do?
This is normal due to the high nut content. Use the warmth of your hands to press the dough together firmly when rolling into balls.
Can I make the dough ahead of time?
Absolutely. You can wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for 15-20 minutes before rolling and baking.
Why do I roll them in powdered sugar twice?
The first roll, while warm, creates a base layer that melts slightly and adheres. The second roll, once cool, gives them the signature thick, white, and non-sticky coating.
Can I freeze these cookies?
Yes, they freeze very well. Place the fully cooled, twice-sugared cookies in a single layer in a freezer-safe container, with parchment between layers. Freeze for up to 3 months. Thaw at room temperature.
Can I use a mixer instead of a food processor for the nuts?
Yes, you can chop the nuts by hand or with a knife. The goal is a fine chop, but a few small pieces are fine and add nice texture.