Post by humble angel on Mar 19, 2006 19:06:05 GMT -5
Makes about 4 dozen cookies ~
1 cup pecans
1 cup (2 sticks) butter, softened
2 cups powdered sugar, divided
2 tsp pure vanilla
2 cups all-purpose flour, divided
1/8 tsp salt
Place pecans in food processor. Process using on/off pulses until pecans are gound but not pasty.
Beat butter, 1/2 cup powdered sugar and vanilla in a large bowl with electric mixer set at medium speed until light and fluffy.
Gradually add 1 cup flour and salt. Beat a low speed until well blended. Stir in remaining 1 cup flour and ground nuts with a spoon. Shape dough into balls. Wrap in plastic wrap; refrigerate for 1 hour or until firm.
Preheat over to 350 degrees. Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown.
Let cookies stand on cookie sheets for about 2 minutes.
Meanwhile, place 1 cup powdered sugar in 13x9 inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating them well. Let cookies cool in sugar.
Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving.
Store tightly covered at room temperature, or freeze up to one month.
Enjoy!!
love,
dee
1 cup pecans
1 cup (2 sticks) butter, softened
2 cups powdered sugar, divided
2 tsp pure vanilla
2 cups all-purpose flour, divided
1/8 tsp salt
Place pecans in food processor. Process using on/off pulses until pecans are gound but not pasty.
Beat butter, 1/2 cup powdered sugar and vanilla in a large bowl with electric mixer set at medium speed until light and fluffy.
Gradually add 1 cup flour and salt. Beat a low speed until well blended. Stir in remaining 1 cup flour and ground nuts with a spoon. Shape dough into balls. Wrap in plastic wrap; refrigerate for 1 hour or until firm.
Preheat over to 350 degrees. Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown.
Let cookies stand on cookie sheets for about 2 minutes.
Meanwhile, place 1 cup powdered sugar in 13x9 inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating them well. Let cookies cool in sugar.
Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving.
Store tightly covered at room temperature, or freeze up to one month.
Enjoy!!
love,
dee