This is the Land O' Lakes snowball cookies recipe except for the parenthetical notes and the substitution of vanilla sugar for the regular powdered sugar! Makes about 48 dense, rich cookies.
2 cups pecans
2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
Reserve:
1/2 cup powdered vanilla sugar
Preheat oven to 325°F.
Process pecans in food processor until finely chopped (use some or all of the granulated sugar to help grind them). Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets.
Bake 16-18 minutes or until very lightly browned. (If using insulated cookie sheet, may take longer. In my experience, the cookies don't exactly brown so much as they turn a little lighter. If you poke one with your finger and it still molds like dough, then it's not cooked through yet.)
Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely. (But it's easier to coat the cookies neatly with sugar BEFORE they cool completely, so do the next step, then let them finish cooling.)
Place powdered vanilla sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.
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