Step 1

Preheat oven to 350°F. Line baking sheets with parchment paper.

Step 2

In a large bowl, using a hand mixer, cream the butter with ½ cup of the confectioners' sugar and vanilla.

Step 3

Starting on low speed, add the flour, pecans, and salt. Increase speed to medium until all ingredients are incorporated. The mixture will look like coarse sand.

Step 4

Using a 1-tablespoon scoop, drop balls of dough onto a lined baking sheet. Use your hands to roll each into balls. Place them onto the lined baking sheet, leaving about an inch between each cookie.

Step 5

Bake for 10-12 minutes, or until light golden brown. (You don't want them too brown.)

Step 6

Remove cookies from the oven and while still hot, roll each in the remaining cup of confectioners' sugar. Set coated cookies back on the lined baking sheets to cool.

Step 7

Once cool, roll the snowball cookies in the confectioners' sugar a second time. Store cookies in an airtight container at room temperature for up to 3 days.