Makes about 30 cookies
1 cup pecan halves
1 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
powdered sugar, for dusting cookies
Combine the pecans, flour, sugar, cinnamon & salt in the bowl of a food processor, fitted with the steel blade attachment. Pulse until the mixture resembles course meal. Slice the butter & add to the flour mixture. Pulse until a dough forms {this will take quite a few pulses}. Dump the dough out & form it into a disc. Wrap in plastic & chill for at least 1 hour.
Preheat the oven to 325 degrees. Roll the dough into little balls, using a mini cookie scoop, to measure the balls in even tablespoons. Place the cookies on a parchment lined baking sheet & bake for about 20 minutes, or until the edges are beginning to turn golden. Rotate the pans halfway through the cooking time. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely. Pour some powdered sugar into a bowl, roll each cookie in the sugar twice & serve.
Note: The dough can be made several days ahead. The finished cookies can be stored in an airtight container for up to a week.
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