Also called "Mexican Wedding Cookies". I like to refrigerate my dough for about 15 minutes before rolling them into balls, it helps them keep their shape.
Ingredients
1 cup (2 sticks) butter, softened
½ cup powdered sugar
1 teaspoon vanilla
2 cups flour
1 cup pulverized pecans (crush in a sealed bag using a rolling pin)
⅓ cup powdered sugar, sifted (for rolling)
Instructions
Preheat oven to 350 degrees.
In an electric mixer, beat the butter and ½ cup powdered sugar.
On low speed, mix in the vanilla, flour, and pecans.
Roll into small balls, about a heaping tablespoon worth, place on ungreased baking sheets.
Bake for 15 minutes, or until the bottom of the cookies are slightly browned.
Cool for 5 minutes, then roll them in the remaining powdered sugar.
Recipe by Cake Student at https://www.cakestudent.com/snowball-cookies/