Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup confectioners’ sugar, plus 2 cups or more for rolling cookies
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup pecans, chopped into small pieces
Instructions
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment.
- In a large mixing bowl, cream butter using spoon or spatula until light and fluffy, a mixer would also do the job. Add vanilla, then gradually add ½ cup confectioners’ sugar. Continue creaming the mixture until light and fluffy.
- In a medium bowl whisk together the flour and salt. Gradually add the flour to the butter mixture and stir to incorporate. Add the pecans and mix until a dough comes together.
- Shape dough into 1 to 2-inch balls, placing about 2 inches apart on baking sheets. They will not spread during the baking process. Flatten the tops of cookies slightly using fingers. Bake for 15-20 minutes, rotating halfway through if necessary until the edges and bottoms have just started to turn light brown.
- When the cookies have cooled just enough to handle, roll them in powdered sugar. Place them back on the cookie sheets to cool completely. When they have cooled entirely, roll them in the powdered sugar again, making sure they are completely covered.
- Cookies may be stored in an airtight container for up to one week.
Notes
Recipe adapted from Emeril Lagasse
- Prep Time: 20 mins
- Cook Time: 20 mins