These cookies are the perfect dessert for any outdoor BBQ or picnic because you won’t have to worry about them melting the second they’re outside.
Author:(From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Yield:3 1/2 dozen 1x
Category:cookies, desserts, make ahead, picnics, potlucks
2 cups flour
1/4 teaspoon salt
1 1/2 cups powdered sugar, divided
1/2 pound butter, softened
1 teaspoon vanilla
1/2 cup chopped pecans
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 twice. 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 about 12 to 15 minutes or until just lightly brown. Cool slightly on cookie sheet, then roll in remaining 1 cup of powdered sugar. Store in an airtight container at room temperature.
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!). Also, in dry climates such as Colorado and Arizona, reduce the flour slightly, by about 2 tablespoons, if the batter seems too dry.