Buttery Pecan Snowball Cookies


°2 cups pecans or walnuts or almonds
°1 cup coconut flour
°1 cup butter, clarified butter or ghee, melted
°2 eggs)
°1 C. vanilla soup
°1 cup erythritol sugar type icing sugar
+Topping for rolling and sprinkling
°⅓ cup erythritol sugar alcohol

* Methods : 

Preheat  oven  150°C / 300°F. Prepare a baking sheet lined with parchment paper.
Using a food processor, grind the nuts into a granular texture. Reduce enough, because too big pieces will cause the balls to separate during assembly. Transfer to a bowl and add the coconut flour. Mix and reserve.
2 cups pecans, 1 cup coconut flour
In another bowl, combine the melted butter, eggs, vanilla, and icing powder type sugar (if you only have the granulated version, you can grind it in a food processor or high-speed blender). 
1 cup butter, clarified butter or ghee, 2 egg(s), 1 tbsp. vanilla, 1 cup erythritol sugar alcohol

Enjoy !
Transfer the liquid mixture to the bowl of the dry mixture, mix until a paste forms. The dough should be soft, but firm enough not to separate into a ball between the palms, without sticking. If it is too sticky, add one to two tablespoons of coconut flour.
Using the small spring-loaded ice cream scoop, measure out each cookie and roll it into a ball. Place the ball on the baking sheet lined with parchment paper (they will not expand or swell when cooked). Repeat until you have 30 balls. Bake in the middle position in the oven for 30 minutes.
Remove from the oven and cool slightly. Roll the balls while still warm in icing sugar.
The trick is to use 2 spoons to handle them and not touch them with your fingers, which will melt the sugar and create a darker "spot" on the cookie.
⅓ cup erythritol sugar alcohol
Place on wire rack and cool completely for 30 minutes before handling again. Serve on a plate or in a bowl, sprinkling again for an even whiter look. Taste!