Ingredients
- ¾ cup powdered sugar plus extra sugar for rolling the cookies
- 1 cup unsalted butter softened
- ½ tsp. salt
- 1 tsp. vanilla extract
- 2 ¼ cups all purpose flour
- ¾ cup toasted pecans chopped
Instructions
- Line a baking sheet with parchment and set aside.
- In a large mixing bowl, beat together the ¾ cup powdered sugar and 1 cup unsalted butter.
- Add the vanilla and salt, and mix until well combined.
- Slowly add the flour, mixing until just combined.
- Fold in the chopped pecans.
- Use a 1 ½ inch cookie scoop to scoop the dough onto the parchment, 1 inch apart.
- Move the cookies to the refrigerator to chill for 45 minutes.
- When ready to bake, preheat your oven to 350°F.
- Bake the cookies for 8-10 minutes.
- Allow the cookies to cool 2-3 minutes, and layer some powdered sugar onto a plate.
- Roll the still warm cookies in powdered sugar and move to a cooling rack.
- Before serving, roll once again in powdered sugar.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
