Ingredients

The following ingredients have 4 Servings
  • 1 cup finely chopped pecans
  • 1 cup butter (, at room temperature)
  • 2 cups confectioners’ sugar (, divided)
  • 1 Tbs. vanilla extract
  • 1 ¾ cups flour
  • ¼ cup pecan meal
  • ½ tsp. salt

Instruction

  • Preheat oven to 400F.
  • Arrange pecans in a single layer on baking sheet. Toast until fragrant, about 5 minutes; let cool.
  • Reduce oven temperature to 325F.
  • With mixer at medium speed, beat butter until smooth and creamy.
  • Add 1 ¼ cups confectioners’ sugar and beat until blended.
  • Add vanilla extract then gradually add flour, pecan meal and salt until combined.
  • Stir in toasted pecan.
  • Shape dough into a disk, wrap in plastic wrap and refrigerate 1 hour until chilled.
  • Divide dough into 36 balls and arrange 2 inches apart on a baking sheet.
  • Bake 2o minutes or until edges are golden.
  • Cool 2 minutes on baking sheet and then transfer to wire rack.
  • Let cool about 5 minutes then roll cookies in remaining ¾ cup confectioners’ sugar.
  • Cool completely on wire rack.