Ingredients
Scale
- 2 cups all-purpose flour, preferably unbleached
- 1/4 teaspoon table salt
- 1 1/2 cups powdered sugar, divided
- 1/2 pound (1 cup or 16 tablespoons) salted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
Instructions
- Preheat oven to 375 degrees. Lightly grease two large cookie sheets (or line with parchment paper).
- In a large mixing bowl, sift together the flour, salt and 1/2 cup of the sugar. Sift ingredients together a second time. Set aside.
- Using an electric mixer with the paddle attachment, beat together the butter and vanilla just until the butter is soft.
- With the machine on low, slowly add the flour mixture, beating until incorporated and the dough is starting to hold together. Stir in chopped pecans.
- Using a small spring-release ice cream scoop (around 1 inch in diameter), scoop the dough into balls, pressing down to ensure the dough is staying together, and place around 1 inch apart on the prepared cookie sheets.
- Bake 12 to 15 minutes or until just lightly brown.
- Remove from oven and cool on cookie sheet until lukewarm, around 5 minutes. Roll warm cookies in remaining 1 cup of powdered sugar and place on a wire rack. Once completely cool, roll cookies a second time.
- Store in an airtight container at room temperature.
Notes
Note: If you don’t have a paddle attachment for your electric mixer, work the butter and vanilla into the flour mixture by hand until all the flour is incorporated (this is how Grandma did it!).
- Category: cookies, desserts, make ahead, picnics, potlucks
- Method: Baking
- Cuisine: Various
