Pumpkin Spice Snowballs

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, divided
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 cup chopped pecans or walnuts
• 1/2 teaspoon salt
• 2 teaspoons cinnamon, divided
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice

Instructions

1. Preaheat oven to 375°. Line two cookie sheets with parchment paper.
2. Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt, 1 teaspoon cinnamon, ginger, and allspice and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
3. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
4. Bake cookies for 10-12 minutes until bottoms are just slightly brown. Remove from oven and cool for just a few minutes, until you can handle them.
5. Fill a small bowl with the remaining 1 cup powdered sugar and 1 teaspoon cinnamon and roll each cookie in the sugar until coated. Place on a rack to cool.
6. Re-roll in the powdered sugar mixture.
7. Store in an airtight container for up to 4 days or freeze for up to one month. (If you freeze them you’ll need to re-roll them in powdered sugar after defrosting.)