In my family, there is one cookie that defines the holiday season – and that’s the pecan ball.

Sometimes called snowball cookies or Mexican wedding cookies, they are super simple to make & taste like heaven.

Perhaps that’s why some people refer to them as “angel turds.”

I learned that name at an office Christmas party years ago, and it’s stuck with me ever since. And while I still refer to them as pecan balls, my inner child has a fondness for this alternative.

Whatever you choose to call them – these light, buttery pecan shortbread cookies are irresistible.

And as far as I’m concerned, they’re one of the most delightful flavors of the holiday season.

Pecan Balls

• 1 cup (2 sticks) salted butter
• 1/4 cup cane sugar
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 cups finely chopped pecans
• 1/2 to 1 cup powdered sugar for coating

Preheat oven to 350°F.

In a large mixing bowl, cream butter & sugar. Add vanilla & mix well.

Add flour & pecans, then mix well to combine. Dough will be thicker, and it may help to use your hands.

When well-combined, pinch off small pieces of dough & roll into walnut-sized balls.

Place on an ungreased or parchment-lined cookie sheet & bake at 350°F for 12 to 15 minutes or until the bottoms are a very pale brown.

Allow them to cool, then roll in powdered sugar.

If you like them extra sweet, some people roll them in the powdered sugar twice – once while they’re still warm right out of the oven, and a second time after they’ve cooled.

These cookies freeze well after they’ve baked, or you can store in an airtight container for several days (even a week or more).