Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together with an electric mixer on medium speed until the mixture is light, fluffy, and pale yellow, about 2-3 minutes.1 cup unsalted butter, ½ cup granulated sugar
- Scrape down the sides of the bowl as needed. Add the vanilla extract to the butter-sugar mixture and beat until just combined.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, finely chopped pecans, and salt.2 ¼ cups all-purpose flour, ½ cup finely chopped pecans, ¼ teaspoon salt
- Gradually add the dry ingredients to the butter mixture, beating on low speed until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
- Using a tablespoon or a small cookie scoop, scoop out portions of the dough. Roll each portion between your palms to form small balls, about 1 inch in diameter. Place the cookie balls about 1-2 inches apart on an ungreased baking sheet.
- Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set but not browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are entirely cool, place a generous amount of powdered sugar in a shallow bowl. Gently roll each cookie in the powdered sugar until it is thoroughly coated.powdered sugar
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze un-dusted cookies for longer storage up to 2-3 months.
