This is my husband's favorite cookie. Many variations of this recipe exist, however, I prefer this one. The cookies are baked at a very low heat and that keeps the cookie delicate.
It is important not to overcook these cookies. The cookies are done when the bottoms are just slightly lightly browned.
Makes approx. 2 dozen cookies. This recipe can be doubled.
If need be, these cookies can be made ahead of time and frozen.
Ingredients:
1 cup unsalted butter (softened at room temperature).
1/2 cup powdered sugar, plus more for coating cookies once they come out of the oven
1 teaspoon of vanilla extract
1 3/4 cups flour
1 cup pecans, crushed into fine pieces*
Directions:
(1) Preheat the oven to 275 degrees.
(2) Cream the butter, sugar and vanilla with a mixer.
(3) Gradually add in the flour.
(4) Mix in the crushed pecans with a spoon.
(5) Roll cookies into small balls (approx. 1/2 inch) and place onto ungreased cookie sheets.
(6) Bake for 20 minutes or just until the bottoms are lightly browned. When cool enough to handle but still warm, gently roll in a bowl of additional powdered' sugar.**
Tips:
*I crush my pecans by placing them in a large Ziplock bag and hitting them with a wooden mallet or the back of a pan.
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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
Directions:
(1) Preheat the oven to 275 degrees.
(2) Cream the butter, sugar and vanilla with a mixer.
(3) Gradually add in the flour.
(4) Mix in the crushed pecans with a spoon.
(5) Roll cookies into small balls (approx. 1/2 inch) and place onto ungreased cookie sheets.
(6) Bake for 20 minutes or just until the bottoms are lightly browned. When cool enough to handle but still warm, gently roll in a bowl of additional powdered' sugar.**
Tips:
*I crush my pecans by placing them in a large Ziplock bag and hitting them with a wooden mallet or the back of a pan.
Lets talk about cooking!
"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking
Follow me on PINTEREST http://pinterest.com/christinecooks/
Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
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