Description
Delightful bite-sized cookies with buttery richness and pecan crunch, perfect for holiday gatherings.
Ingredients
- 100 grams (1 cup) chopped pecans
- 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
- 80 grams (⅔ cup) powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 270 grams (2 ¼ cups) all-purpose flour
Instructions
- Begin by removing the butter from the refrigerator at least 30 minutes before you start to allow it to soften.
- Toast the chopped pecans in a dry pan over medium-low heat for 2-3 minutes, stirring frequently. Once fragrant, remove from heat and let cool.
- Preheat your oven to 350°F (175°C) and line two sheet pans with parchment paper.
- In a stand mixer or using a hand mixer, cream together the softened butter and powdered sugar along with vanilla extract until light and fluffy, about 90 seconds on medium-high speed.
- Add the kosher salt and flour, mixing until just combined. Do not over-mix! Gently fold in the cooled pecans.
- Use a small cookie scoop or tablespoon to scoop the dough, rolling it into balls. Place them on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the bottoms are lightly golden.
- After removing from the oven, let the cookies cool on the sheet for 2 minutes, then roll them in powdered sugar while still warm.
- Transfer to a cooling rack to cool completely, and once cooled, roll them in powdered sugar again for a snowy finish.
Notes
Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American