AuthorcookiesrecipeCategoryPecan CookiesDifficultyIntermediate
Preheat oven to 350 degrees F.
In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners’ sugar
until very finely ground. Prepare Basic Cookie Dough, combine flour, baking soda, and salt.
In another large mixer bowl on medium speed, beat butter and sugar 1 minute or until creamy,
occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed.
Reduce speed to low; gradually beat in flour mixture just until blended,
occasionally scraping bowl.
Shape dough by rounded measuring teaspoons into 1-inch balls.
Place balls, 1 1/2 inches apart, on ungreased large cookie sheet.
Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden on top.
Let stand on cookie sheet 2 minutes to firm, then transfer to wire rack for further cooling.
Repeat process with the remaining dough.
Place confectioners’ sugar in a shallow dish or small bowl.
Roll cooled cookies in sugar to coat, twice if desired.
Store cookies in an air tight container pre lined with waxed paper under and between layers,
room temperature is fine up to 1 week or in freezer up to 3 months.
Ingredients
Directions
Preheat oven to 350 degrees F.
In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners’ sugar
until very finely ground. Prepare Basic Cookie Dough, combine flour, baking soda, and salt.
In another large mixer bowl on medium speed, beat butter and sugar 1 minute or until creamy,
occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed.
Reduce speed to low; gradually beat in flour mixture just until blended,
occasionally scraping bowl.
Shape dough by rounded measuring teaspoons into 1-inch balls.
Place balls, 1 1/2 inches apart, on ungreased large cookie sheet.
Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden on top.
Let stand on cookie sheet 2 minutes to firm, then transfer to wire rack for further cooling.
Repeat process with the remaining dough.
Place confectioners’ sugar in a shallow dish or small bowl.
Roll cooled cookies in sugar to coat, twice if desired.
Store cookies in an air tight container pre lined with waxed paper under and between layers,
room temperature is fine up to 1 week or in freezer up to 3 months.
Notes
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