Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and ½ cup of powdered sugar with an electric mixer until light and fluffy.
- Beat in the vanilla extract and salt.
- On low speed, gradually add the all-purpose flour and mix until just combined. Gently stir in the finely chopped pecans.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30-60 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized portions of dough into 1-inch balls and place on the baking sheet.
- Bake for 10-12 minutes, or until the bottoms are lightly golden.
- Let cool on the baking sheet for 5 minutes, then roll the warm cookies in powdered sugar.
- Allow cookies to cool completely on a wire rack, then roll them in powdered sugar a second time for a heavy coating.
Nutrition
Notes
Chilling the dough is essential to prevent the cookies from spreading.
Finely chopping the nuts helps the cookie dough hold together and provides the best texture.
Store in an airtight container at room temperature for up to one week.
Finely chopping the nuts helps the cookie dough hold together and provides the best texture.
Store in an airtight container at room temperature for up to one week.