Beat butter, powdered sugar, and vanilla in a large mixer bowl until creamy.
Gradually beat in flour, salt, chocolate chips and nuts.
Shape level tablespoons of dough into 1 1/4 inch balls. Place on ungreased baking sheets.
Bake for 10 to 12 minutes or until cookies are set and lightly browned.
Remove from oven. Cool on baking sheets for 10 minutes.
Roll in powdered sugar for a pretty coating.
Tips and Notes
The easiest way to create a uniform cookie when you're making these snowballs is to use a cookie scoop.
I like my pecans to be superfine so they melt in your mouth! You can buy chopped pecans or simply use your food processor to create a finer chop.
These cookies can easily get too brown on the bottom - watch your bake time and do not bake for over 12 minutes. My oven required exactly 10 minutes but everyone's oven will be different!
For an extra gorgeous snowy effect, I like to first roll the finished cookies into powdered sugar to cover, and then use a flour sifter to sprinkle more powdered sugar loosely across the top! Such a beautiful presentation trick.
How to Store
At Room Temperature - These snowball cookies will last for up to a week in an airtight container.
Refrigerate - I don't suggest refrigerating these cookies after they are baked. However, you can refrigerate the dough for up to three days before baking!
Freeze - These cookies freeze so well! Wrap tightly and store in an air tight bag for up to three months in the freezer. Thaw overnight in the fridge and then add a dusting of powdered sugar before serving.