Ingredients

The following ingredients have 4 Servings
  • 1 cup (226g) unsalted butter, (softened slightly but still firm, diced into 5 pieces each*)
  • 1 3/4 cups (210g) powdered sugar, (divided)
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 3/4 cups (249g) all-purpose flour**
  • 1 cup (110g) pecans, (chopped into small bits)

Instruction

  • Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup (60g) powdered sugar and salt until well combined.
  • Mix in vanilla extract.
  • Blend in flour. It will seem dry and sandy at first but keep mixing and it will come together.
  • Mix in pecans.
  • Scoop dough out 1 even tablespoon at a time and shape into balls. Transfer to baking sheet (keep remaining dough balls chilled until ready to bake unless you have a double oven).
  • Bake in preheated oven until nearly set, about 13 - 14 minutes.
  • Let cool on baking sheet until cool enough to handle, about 5 - 8 minutes. 
  • Pour remaining 1 1/4 cups (150g) powdered sugar into a small mixing bowl, roll warm cookies one at a time through sugar to coat with a light layer (this layer will seem to melt and get sticky). 
  • Transfer to cooling rack and let cool completely then roll in powdered sugar once more to cover. Store in an airtight container.