Step 1

Add the butter in the bowl of a stand mixer and whip on medium speed until light and creamy.

Step 2

Add ¾ cup powdered sugar to the creamy butter and mix on low to incorporate. Switch to medium high speed and beat until smooth and creamy, about 2 minutes.

Step 3

Add the vanilla extract to the creamed mixture and mix until combined.

Step 4

While the mixer is on low speed, gradually add the flour one spoonful at a time. Once all the flour is added, turn the speed up on the mixer and beat until well mixed and comes together in a dough ball.

Step 5

Add the finely chopped pecans. Mix to incorporate. The mixture will be very thick and pull away from the sides of the bowl.

Step 6

Cover the bowl of dough with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 3 days.

Step 7

When ready to bake, remove the cookie dough from the fridge to warm slightly. Preheat the oven to 350F and prepare two cookie sheets by lining them with parchment paper. Pour 1 cup of powdered sugar into a large shallow bowl and set aside.

Step 8

Scoop out the snowball cookies with a small cookie scoop (or by 1 tablespoonfuls). Roll into a ball gently with your hands and place balls on cookie sheet 1 inch apart.

Step 9

Bake for 12 to 15 minutes or until the bottoms are just starting to turn light golden brown.

Step 10

Remove the cookies from the oven and allow to cool for 5 minutes. Then roll them in a bowl of powdered sugar to coat them completely.

Step 11

Once completely cooled, roll them in powdered sugar again. The second coat of powdered sugar should stick very well and give a heavy powdered "snowball" look.