# What Goes In:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 teaspoon salt
→ Nuts
03 - 1 cup finely chopped pecans
→ Creaming Mixture
04 - 1 cup unsalted butter, softened
05 - 1/2 cup powdered sugar, plus additional for rolling
06 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour and salt until evenly blended.
03 - In a large bowl, use an electric mixer or whisk to cream the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, approximately 2 minutes.
04 - Beat in the pure vanilla extract until fully incorporated.
05 - Gradually add the flour and salt mixture to the butter mixture, stirring only until just combined to avoid overmixing.
06 - Gently fold in the finely chopped pecans until evenly distributed throughout the dough.
07 - Using a tablespoon, scoop portions of dough and roll each into a ball. Arrange the balls on the prepared baking sheets, spacing them approximately 1 inch apart.
08 - Bake the cookies for 14 to 16 minutes, or until the bottoms are lightly golden and the tops are set without significant browning.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then while still warm, roll each cookie in additional powdered sugar to coat thoroughly.
10 - Transfer cookies to a wire rack to cool completely, then roll them in powdered sugar once more for a final snowy appearance.
