Ingredients
1 cup (2 sticks) unsalted butter, softened: Room temp (not melted) creams airy; European-style yields richer crumb.
3/4 cup granulated sugar: Sweetens lightly for tender centers; superfine dissolves fluffier.
1 large egg yolk: Binds without toughening whites; room temp incorporates smoothly.
1 teaspoon vanilla extract: Pure rounds flavors; almond extract swaps for nuttiness.
2 cups all-purpose flour (spooned & leveled): Structure without density; measure precisely to avoid dry cookies.
1/2 teaspoon baking powder: Gentle lift for cloud lightness.
1/4 teaspoon salt: Balances sweetness; sea salt flakes optional in dough.
1 cup finely chopped pecans (optional): Toast lightly for depth; walnuts/almonds sub, pulse food processor fine.
1 cup powdered sugar (plus extra for double coat): Confectioners’ sugar seals moisture, double-dip thickens “snow.”
Instructions
Preheat oven 350°F (175°C); line 2 sheets parchment—no grease needed, ensures even bake without spread. Cream butter and granulated sugar electric mixer medium-high 2-3 minutes until pale, fluffy—scrape sides for uniformity.
Beat in yolk and vanilla 1 minute until glossy, scraping bowl—wet binds dough cohesively. Whisk flour, baking powder, salt separate; add gradually low speed, mixing just until dough clumps (30 seconds)—overmix toughens.
Fold pecans gently by hand spatula until distributed; dough soft, sticky—chill 10 minutes if uncooperative. Scoop tablespoon portions (#50 scoop ideal), roll tight 1-inch balls; place 2 inches apart—flatten slightly optional.
Bake middle racks 10-12 minutes, rotate sheets halfway—edges pale gold, centers set firm (no browning top). Cool sheet 3 minutes (sugar adheres warm); roll immediately in shallow powdered sugar bowl, coating fully. Transfer rack; cool completely, re-roll second coat for thick “cloud” dust—shake excess gently.
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