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Absolutely! Here’s a detailed, step-by-step article about Buttery Pecan Snowball Cookies:

Buttery Pecan Snowball Cookies: A Step-by-Step Guide to Melt-in-Your-Mouth Bliss

If there’s a cookie that embodies holiday magic, comfort, and elegance all at once, it’s the Buttery Pecan Snowball Cookie. Sometimes called Mexican Wedding Cookies or Russian Tea Cakes, these delicate, nutty confections are crisp on the outside, tender on the inside, and coated in a dreamy blanket of powdered sugar. Let’s dive into a detailed guide to making them perfectly every time.

Ingredients You’ll Need

To make about 24 cookies, gather the following:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus extra for coating
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans

Tip: Toasting the pecans lightly in a dry skillet for 3–5 minutes brings out a deeper, nuttier flavor.

Step-by-Step Method

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with 1/2 cup powdered sugar until the mixture is light, fluffy, and pale in color. This should take about 2–3 minutes. Add the vanilla extract and mix until fully incorporated.

Tip: Properly creamed butter is key for that tender, melt-in-your-mouth texture.