A buttery cookie that is not too sweet and delicate enough for bridal or baby showers or just Tuesday afternoon.
Prep Time1 hourhr
Cook Time18 minutesmins
Total Time38 minutesmins
Servings: 48cookies
Calories: 80kcal
Author: Lucy Brewer
Ingredients
1cupgroundroasted pecans
½cup+ 1 1/2 cups all-purpose flourseparated
2sticksunsalted buttersoftened
½cup+ 1 cup powdered sugarseparated
2teaspoonsvanilla
Instructions
In food processor, grind pecans and measure out 1 cup.
Place the 1 cup pecans back in food processor and add 1/2 cup flour. Pulse until mixed.
In stand mixer, mix butter, vanilla and 1/2 cup powdered sugar. Add the remaining 1 1/2 cups flour. Add the nuts.
Mix on medium until the dough is well blended and stiff. Scrape dough onto a piece of plastic wrap and cover completely.
Chill for at least 30 minutes. Can be made ahead to this point and refrigerated for several days or placed in freezer.
When ready to bake, scoop off tablespoons of dough and roll into balls. Place balls about an inch apart on cookie sheet lined with parchment or Silpat.
Bake at 325 for 17-19 minutes, until tops are golden and bottoms just starting to brown. Cool on cookie sheet for 2 minutes. Transfer to wire rack and cool completely.
Place remaining 1 cup powdered sugar in a small bowl. Gently roll each cookie in the powdered sugar until covered.