Pecan Snowballs

1. 1

   Heat oven to 350F Spread the pecans on a rimmed baking sheet and toast for 8 minutes.

2. 2

   Let cool and roughly chop.

3. 3

   With an electric mixer, beat the butter and 1 cup of the sugar until fluffy.

4. 4

   Mix in the vanilla and almond extracts and salt.

5. 5

   Gradually add the flour, mixing until just incorporated.

6. 6

   Mix in the pecans.

7. 7

   Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet.

8. 8

   Refrigerate for 30 minutes.

9. 9

   Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart.

10. 10

    Bake until lightly golden, 18 to 22 minutes.

11. 11

    Let cool on the baking sheets for 10 minutes.

12. 12

    Place 1/2 cup of the sugar in a large bowl.

13. 13

    Toss the warm cookies in the sugar and return to the baking sheet.

14. 14

    Sift the remaining 1/4 cup of sugar over the cookies before serving (I skipped this step).

* Per serving · 4 servings · Values may vary.

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