Butterball Cookies
Delicate, buttery cookies with finely chopped pecans coated in powdered sugar, perfect for holiday gatherings.
Ingredients
For the Cookies
- 6 tablespoons unsalted butter For slightly softer cookies, use room-temperature butter.
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup very finely chopped pecans Use a food processor for fine chopping.
- 1 pinch salt If using salted butter, omit this ingredient.
For Coating
- 3/4 cup confectioners’ sugar For coating the cookies.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment.
- In a medium saucepan over medium-low heat, melt the butter until just liquid; do not brown.
- Remove from heat and stir in granulated sugar, flour, vanilla, salt, and finely chopped pecans until fully incorporated into a soft dough.
Baking
- Using a teaspoon or small cookie scoop, form walnut-sized balls and place them on the baking sheet, spaced about 1 inch apart.
- Bake at 325°F for 18–22 minutes, until the cookies are set and barely colored.
- Remove from oven and gently transfer cookies to a cooling rack using a spoon to avoid crushing. Allow them to cool completely for about 1 hour.
Coating
- Once completely cooled, roll each cookie in confectioners' sugar until well coated.
- For a thicker 'snow' effect, roll again after the first coat sets.
Notes
Store in an airtight container layered with parchment for up to 5 days. These cookies can be frozen for up to 3 months.