Directions: |
Directions:Preheat oven to 350º. Place whole or halved pecans on an ungreased sheet pan and toast at 350º for 10 to 12 minutes, stirring a few times until light brown and fragrant. Let cool and set aside. Grind in a food processor when cool. Line baking sheets with parchment paper or spray with vegetable shortening spray. Using a stand mixer or heavy duty hand mixer with the beater attachment, beat butter on medium to high speed about 2 minutes or until fluffy. Add powdered sugar and beat again, scraping the sides of the bowl as necessary. Add vanilla extract and salt and beat again. Turn the mixer to low. Add flour and ground pecans to the mixing bowl 1/2 cup at a time, scraping the bowl a few times. At this point, the mixer will slow down. Mix only until dry ingredients are blended. Using a Tablespoon, measure cookie batter our and roll into 1 inch balls and place on prepared pans leaving a little room between cookies to allow for spreading. Bake at 350º for 14 minutes or until cookies are almost firm and the edges are lightly browned. Let cool just enough to handle. Meanwhile, measure 1 cup of powdered sugar into a large bowl. Sift the sugar if necessary to remove all lumps. Working with 5 or 6 warm cookies at a time, roll them in the bowl of powdered sugar until they're completely coated. Place on a clean parchment covered cookie sheet. When the cookies are all coated, start over again, and roll them in the powdered sugar a second time. Shake off excess and place on cookies sheets. Let cool completely and layer between waxed or parchment paper before storing them in an airtight container. |
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