Toasted Pecan Snowballs

From Woman's Day November 13, 2007

Photo: Kate Sears
Nutrition Facts
Yield 46 snowballs
Amount Per Serving

Active Time: 25 minutes
Total Time: 1 hour
INGREDIENTS
1 cup pecans, toasted and cooled (see Note)
1 3/4 cups confectioners’ sugar
2 sticks (1 cup) cold unsalted butter, cut in small pieces
2 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
PREPARATION
1. Heat oven to 325°F. You’ll need a baking sheet(s).
2. Pulse pecans with 3/4 cup of the sugar in food processor until finely ground (do not overprocess). Add butter, vanilla and salt; process, scraping bowl often, to blend. Add flour; pulse just until dough forms a ball.
3. With lightly floured hands, roll into 1-in. balls. Place 1 in. apart on ungreased baking sheet(s). Bake 20 minutes or until tops are dry and set and bottoms are light brown.
4. Cool cookies on sheet 10 minutes. Gently (they’re extremely fragile) roll warm cookies in remaining 1 cup confectioners’ sugar to coat. Cool, then roll in sugar again.
Storage Tip: Store airtight with wax paper between layers at cool room temperature up to 2 weeks.