🔪 Instructions:
Step 1: Preheat & Prep
Heat oven to 350°F (175°C) and line a baking sheet with parchment paper. If your pecans aren’t already toasted, warm them in a dry skillet over medium heat for about 5 minutes until golden and fragrant. Let them cool completely, then chop finely.
Step 2: Cream the Butter & Sugar
In a large bowl, use a mixer to beat the softened butter with the granulated sugar for 2–3 minutes, until the mixture is pale and fluffy.
Step 3: Add Egg Yolk & Vanilla
Beat in the egg yolk and vanilla extract until fully blended.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour and salt. Add this gradually to the wet mixture, mixing on low just until a soft dough forms—do not overmix.
Step 5: Stir in Pecans
Fold in the chopped toasted pecans until evenly incorporated throughout the dough.
Step 6: Form the Dough Balls
Scoop out tablespoon-sized portions and roll each between your palms to make smooth balls. Arrange them on your baking sheet, spacing about 2 inches apart.
Step 7: Bake
Bake for 12–15 minutes or until just lightly golden around the edges. The centers should stay pale and soft. Let them cool for a minute or two on the baking sheet.
Step 8: First Powdered Sugar Coat
While still warm but manageable, gently roll the cookies in a bowl of powdered sugar to coat. Transfer to a wire rack to finish cooling—they’ll firm up as they rest.
Step 9: Serve & Dust
Once completely cooled, you can roll them a second time in powdered sugar or dust lightly for extra sweetness and that snowy finish.
