Ingredients: |
Ingredients: 1/2 cup unsalted butter - softened
1 large egg, room temperature
3/4 cup confectioners sugar
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
4 oz pecans, finely chopped
1/4 cup confectioners' sugar (up to 1/2 cup to coat)
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Directions: |
Directions:1. Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper.
2. Chop the nuts.
3. In a large bowl, cream together the softened butter and 3/4 cup confectioners' sugar with an electric mixer until smooth. Add the egg, almond extract, and vanilla extract.
1/2 cup unsalted butter - softened, 1 large egg, room temperature,
3/4 cup confectioners' sugar, 1/2 teaspoon almond extract, 1 teaspoon vanilla extract
4. In a separate bowl whisk together the all-purpose flour, salt, and baking powder. Stir in the chopped pecans. Add the dry ingredients to the butter mixture and mix until just incorporated. Scraping down the bowl as needed as there will be powder sediment on the bottom of the bowl.
1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 2 teaspoons baking powder, 4 oz. pecans, very finely chopped
5. Shape the dough into one inch balls and place on the prepared baking sheet about two inches apart.
6. Bake about 10 minutes or until firm. Watch closely as you don't want them to brown too much on the bottom. Cool on the baking pan for about five minutes.
7. Remove from cookie sheet to a wire rack and allow to cool completely.
8. Place 1/2 cup of confectioners sugar or more in a shallow bowl. Roll the cooled cookies in the sugar to coat. |
Personal
Notes: |
Personal
Notes: Again, every oven is different. I used stainless-steel trays and it took 12 minutes. Do not expect a browned cookie - that is not what you want. The bottoms should be golden and then they are done.
I used more confectioners' sugar because we like a heavy coating but use whatever your family likes.
The pecans must be very finely chopped. If you look at the recipe, you are using only a small amount of flour. The pecans are acting not only for flavor and bulk but as an additional flour so do NOT coarsely chop them but fine chop them in a machine.
These cookies are very deceiving. When you first put them in your mouth, you think you are eating an ordinary pecan cookie and then the butter flavor combined with the pecans explodes in your mouth and it is a wonderful experience. Try them!
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This recipe for Italian Pecan Butterball Cookies is from