Make sure to double the batch because these quickly disappear!
- 1 cup (2 sticks) butter
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1 cup pecans, chopped into small pieces
Allow the butter to soften at room temperature. In a large bowl, mix the softened butter along with 1/2 cup of the powdered sugar along with the vanilla and stir vigorously until well blended. Add the flour slowly - stirring with each portion added. Then add the chopped pecans and continue to mix well.
Divide dough in half; form each half into ball then flatten the ball slightly. Wrap separately in plastic; chill until cold, about 30 minutes or as long as overnight.
Preheat oven to 350°F. Sift the powdered sugar if possible, but not necessary. Working with half of the chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on large baking sheet (using either parchment paper or a silpat mat works great) spacing 1/2 inch apart. Bake cookies until slightly brown on bottom and just pale golden on top, about 18 minutes. Cool cookies for about 5 minutes on the baking sheet. Then gently toss warm cookies in the powdered sugar and coat completely. Transfer coated cookies to a backing rack and cool completely. Repeat with remaining half of dough. (Cookies can be prepared 2 days ahead. Store in an airtight at room temperature. However, they won't last long so you might need to hide the container.
No comments:
Post a Comment