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Here’s a detailed and unique article about Buttery Pecan Snowball Cookies, with a step-by-step method to make them perfectly:

Buttery Pecan Snowball Cookies: A Melt-in-Your-Mouth Holiday Classic

If you’ve ever bitten into a cookie that instantly melts in your mouth and leaves a delicate, buttery taste with a hint of nuttiness, you’ve experienced a snowball cookie. Also known as Russian tea cakes or Mexican wedding cookies, Buttery Pecan Snowball Cookies are a timeless treat that pairs wonderfully with tea, coffee, or just a cozy afternoon snack. With a crisp exterior, tender crumb, and a snowy powdered sugar coating, these cookies are as delightful to look at as they are to eat.

Ingredients You’ll Need

To make about 24–30 cookies, gather the following ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
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 enhances their nutty flavor.

Step-by-Step Method

1. Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and 1/2 cup powdered sugar until light and fluffy.
Add vanilla extract and mix until fully incorporated.

Pro Tip: Properly creamed butter and sugar ensure a tender and melt-in-your-mouth cookie texture.

3. Mix in the Dry Ingredients

In a separate bowl, whisk together the flour and salt.
Gradually add the dry mixture to the butter-sugar mixture. Mix on low speed until a soft dough forms.