Instructions

• Preheat your oven to 350°F and line that baking sheet with parchment paper.
• Grab a big bowl and cream together the softened butter with ¼ cup powdered sugar until it’s light, fluffy, and full of air.
• Mix in the vanilla extract, making sure it blends all the way in, kinda fragrant and smooth.
• Slowly add in the flour and salt, stirring just enough so it comes together but not overdoing.
• Fold in those chopped pecans gently, making sure they’re well spread in the dough.
• Roll the dough into 1-inch balls, place ’em 1 inch apart on your baking sheet.
• Bake those babies for 12 to 15 minutes until the bottoms get just a little golden. Don’t overbake or they’ll lose that delicate texture.
• Let the cookies cool for 5 minutes.
• Then roll ’em in the sifted powdered sugar while still warm. Put ’em on a wire rack to cool fully, and roll ’em again before serving so you get that snowy coating all around.