2 c Pecans; toasted
1/4 c Sugar
1 c Unsalted butter; cut into 8
-pieces, room temp
1 1/2 ts Vanilla
1/8 ts Salt
2 c Flour
=AB c sugar
1 c powdered sugar
Preheat oven to 300. Chop pecans with 1/4 c sugar in processor until nuts
are finely ground. Add butter, vanilla and salt and blend 1 minute,
stopping once to scrape down work bowl. Add flour and process until just
combined, using 2 or 3 on/off turns’; do not over process.
Shape dough into 1-1/4 inch balls. Roll in =AB cup sugar. Arrange on
ungreased baking sheets, spacing 1 inch apart. Bake until just firm to
touch, about 19 minutes. Transfer to rack and cool slightly. Dust warm
cookies with powdered sugar. Cool completely before serving. (Can be
prepared ahead and refrigerated 5 days or frozen 4 months.)
Cooking with
Yields
60 Servings