Snowballs

240g sifted flour

1/4 tsp salt

225g unsalted butter

100g caster sugar

1 tablespoon vanilla extract

1 cup finely chopped pecans

100g sifted icing sugar

Preheat oven to 160C and butter the two baking sheets. Onto a piece of greaseproof paper, sift

the flour and salt. In a bowl, cream butter and sugar until light and fluffy. Blend in the vanilla.

Using a wooden spoon, stir in the flour mixture, then the pecans.

Dust your hands with icing sugar and roll the dough into 2.5 cm balls.

Place them 5 cm apart on baking sheets and bake for 25 minutes or until light brown.

Transfer to racks to cool, then roll in icing sugar.

Store in an airtight tin for up to 2 weeks. Do not freeze.