Ingredients

The following ingredients have 18 Servings
  • 3/4 cup pecan halves or pieces
  • 2 1/4 cups all purpose flour
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter (softened to room temperature)
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup powdered sugar
  • additional powdered sugar (about a cup or so)

Instruction

  • Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Chop pecans until they're nice and small (I like to use my food processor for this, but you can use a knife if you prefer).
  • In a mixing bowl, add the flour, salt, and chopped pecans. Stir and set aside.
  • In a separate large mixing bowl, add butter, vanilla extract, almond extract, and 1/2 cup powdered sugar. Use a hand mixer on medium speed to beat the mixture until creamy, a few minutes.
  • Add the flour mixture from step 3, about 1/2 cup at a time, mixing well on low speed after each addition, until all flour mixture is added with no flour streaks remaining.
  • Use a cookie scoop to scoop 1 inch balls of dough and roll them in your hands to be evenly round. Add balls of dough to prepared baking sheet, leaving at least 1 inch in between each ball.
  • Bake in preheated oven for 9-11 minutes, or until lightly golden.
  • Remove baking sheet from oven and let cool on the baking sheet for 4-5 minutes.
  • While the cookies are cooling slightly, add additional powdered sugar to a shallow bowl. Roll the cookies, one by one, in the powdered sugar, then transfer them to a wire cooling rack to finish cooling.
  • Once completely cooled, roll in powdered sugar again, then serve or store.