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1
Preheat the oven to 350 degrees F.
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2
Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl.
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3
Turn it up so it gets nice and fluffy.
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4
Stop the mixer and scrape down the edges.
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5
Continue to beat it until it's almost white.
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6
Now you're ready for your eggs.
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7
Keep the mixer on low and add them 1 at a time.
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8
Wait to add the other egg until the first one is fully incorporated into the butter and sugar.
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9
Now add the almond and vanilla extracts.
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10
Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up.
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11
Add just a pinch of salt.
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12
Now add the flour mixture slowly to the butter mixture.
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13
Add in the pecans on slow speed.
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14
Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size.
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15
And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
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16
Put the trays in the fridge for an hour or so.
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17
You want the butter to harden up, making the cookies crispy and delicious when baked.
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18
Bake for 15 minutes until they are golden brown.
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19
While still warm, roll them in confectioners' sugar.
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20
It will adhere slightly to the cookies, looking like snowballs.
