Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, finely chopped pecans, and salt. Set this dry mixture aside for now.2 cups all-purpose flour, 1/2 cup finely chopped pecans, 1/4 teaspoon salt
- In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease), cream together the softened unsalted butter and sifted powdered sugar until the mixture is light and fluffy.1 cup unsalted butter, 1/2 cup powdered sugar
- Beat in the vanilla extract until well combined.1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough will be soft and slightly sticky at this stage.
- Roll the dough into 1-inch balls. You can use a small cookie scoop for consistency if you have one. If you wish to decorate them with more chopped pecans, gently press a few into the tops of each cookie ball before placing them on the prepared baking sheets.1/2 cup finely chopped pecans
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the bottoms are just starting to turn a faint golden brown. The centers should still look soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once completely cooled, you can optionally dust them with a little extra powdered sugar for a festive finish.
Notes
Store in an airtight container at room temperature for up to 5-7 days. Can be frozen, baked or unbaked.
