Ingredients
The following ingredients have 4 Servings
- 1 cup (8oz/225g) butter, ( room temperature)
- 1/3 cup (2 1/2oz/71g) sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups (10oz/284g) all-purpose flour
- 2 cups (8oz/225g) toasted pecans* (finely ground)
- 1½ cups (6oz/172g) powdered sugar
Instruction
- Using a large whisk or electric mixer cream together butter, sugar, vanilla, and salt.
- Using a spatula, gradually add flour in 2 batches. Lastly, stir in the nuts and mix until fully incorporated.
- Cover and refrigerate the dough for approximately 45 minutes. (You can store the dough in the fridge for up to 5 days or freeze it for up to 6 weeks)
- Preheat to 350°F (180°C) and line a baking sheet with parchment paper, set aside.
- Place powdered sugar in a small bowl, set aside.
- After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a rounded ball. Place dough balls 2 inches apart on prepared baking sheets and DO NOT flatten, leave as little balls.
- Bake in preheated oven for 14-15 minutes. Do not overbake. The underside of the cookies should be only lightly browned but the top will still be pale in color which is correct.
- Cool cookies on the baking sheet for approximately 5 minutes. While the cookies are still warm, gently roll them in the powdered sugar.
- Place the sugar-coated cookies on wire racks to cool completely. Once cooled roll cookies in the powdered sugar for a second time.
- Store in an airtight container at room temperature for up to 5 days.
