1 cup unsalted butter, room temperature
½ cup confectioners sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cup all-purpose flour
½ teaspoon salt
1 cup pecans, finely chopped
Additional confectioners sugar, for coating (about 1-2 cups)

Instructions
Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone liners and set aside.
In a large bowl, beat the butter, ½ cup confectioners’ sugar, vanilla extract, and almond extract until light and fluffy (about 3-5 minutes).
Add the flour and salt, mixing until a dough forms.
Fold in the chopped pecans.
Scoop out the dough, roll into 1-inch balls, and place on a cookie sheet at least 1 inch apart.
Bake for 10 minutes, or until bottoms are light brown. Do not overbake! Allow cookies to cool just until they can be handled, about 3-5 minutes. You want to roll them while still warm.
Add about 1 cup of confectioners’ sugar to a shallow bowl and roll each cookie in it. Place rolled cookies on a cooling rack. Once cookies are fully cooled, roll in confectioners’ sugar once more before storing or serving.
Notes
If the dough is too soft, chill in the refrigerator until you can work with it more easily.
If powdered sugar becomes clumpy while rolling the cookies, empty the bowl, and use fresh powdered sugar.
Store snowball cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 170kcal
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed