Ingredients
Equipment
Instructions
- In a large bowl, beat the softened butter and ½ cup of powdered sugar with an electric mixer until light and fluffy. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Fold in the chopped pecans.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the baking sheet.
- Bake for 12-15 minutes, until the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes.
- While the cookies are still warm, roll them in the remaining 1 cup of powdered sugar. Let them cool completely on a wire rack, then roll them in the powdered sugar a second time for a final coating.
Notes
Toasting Nuts: For a deeper, richer flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping them.
Storage: Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months.
Storage: Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months.
