Ingredients
Cookies
- 1 cup (226g) unsalted butter, softened slightly but still firm, diced into 5 pieces each
- 1/2 cup (60g) powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 3/4 cups (249g) all-purpose flour
- 1 cup (110g) pecans, chopped into small bits
Coating
- 1 1/4 cups (150g) powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the diced butter, 1/2 cup (60g) powdered sugar, and salt until the mixture is well combined and smooth.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with flavor.
- Incorporate Flour: Blend in the all-purpose flour gradually. At first, the mixture will appear dry and sandy; continue mixing until it comes together into a dough.
- Mix in Pecans: Fold the chopped pecans into the dough evenly.
- Shape the Cookies: Scoop the dough by tablespoonfuls, shaping each portion into a round ball. Place the dough balls onto the prepared baking sheets. Keep any leftover dough chilled if you are not baking all at once.
- Bake: Bake the cookies in the preheated oven for 13 to 14 minutes until they are set but not browned.
- Cool Slightly: Let the cookies cool on the baking sheet for 5 to 8 minutes until cool enough to handle.
- First Sugar Coating: Pour the remaining 1 1/4 cups (150g) powdered sugar into a small bowl. Roll each warm cookie in the powdered sugar to coat lightly. This initial layer will melt and appear sticky.
- Final Cooling and Coating: Transfer cookies to a cooling rack and allow them to cool completely. Once cooled, roll the cookies in powdered sugar again to create a beautiful, snowy finish.
- Storage: Store the cookies in an airtight container to maintain freshness and the delicate powdered sugar coating.
Notes
- For best texture, do not over-soften the butter; it should be firm but pliable.
- Keep unused dough chilled to make shaping easier and to help the cookies hold their shape during baking.
- Chopping the pecans finely ensures even distribution and a pleasant crunch without large nut pieces.
- These cookies are best enjoyed fresh but can be stored for up to a week in an airtight container.
- Rolling cookies in powdered sugar twice is key to achieving their signature snowy appearance and sweet exterior.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
