Printed from: www.grandmotherskitchen.net
Makes: 38 cookies
1 cup butter, salted or unsalted, room temperature
1 cup confectioners' sugar plus extra for dipping and sprinkling once baked (about 1/2 cup more or less)
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
1 1/4 cups finely chopped pecans
1/4 cup chocolate chips - Optional
1. Preheat oven to 350 degrees F. To avoid cookies from flattening - be sure the oven is at 350 degrees F before you put the cookies in to bake.
2. Line two cookie sheets with parchment paper.
3. Chop the pecans into fine pieces. Don't use a grinder as the texture gets too mushy.
4. In a large mixing bowl of a stand mixer cream the butter and confectioners' sugar.
5. Add the vanilla and salt and continue mixing.
6. Slowly add the flour and keep mixing in using low speed to start until you have all the flour in then turning to medium high speed.
7. The dough will be very thick.
8. Add the chopped pecans and mix in.
9. Add the chocolate chips and mix in.
10. We used a cookie scoop to make the balls. There is a good heaping tablespoon in each cookie. Keep the sizes consistent so they bake at the same time.
11. Scoop the cookies onto the baking sheet.
12. Once you have scooped the cookies, roll them with your hands into balls and place leaving an inch between.
13. Place into preheated oven on the middle rack to bake.
14. Baking times are suggested from 15-18 minutes. Different ovens bake at different speeds.
15. We baked our 18 minutes and they were perfect. You don't want to over bake, but you do want the cookies to be a very light brown.
16. Baking time is also going to depend on how big your cookie balls are and if they are smaller than we made, they will bake quicker so pay attention and check them at 15 minutes.
17. Remove the baked cookies from the oven and leave the cookies on the baking sheet for 5 minutes.
18. Have ready a bowl with confectioners' sugar.
19. Dip each cookie and roll it over so you have sugar on all sides. Use your tongs or your fingertips to accomplish this.
20. The cookies are a bit delicate while they are still warm and need to be handled gently.
21. The cookie is quite sweet already and many recipes suggest once the cookies have cooled completely you can dip them in confectioners' sugar again.
22. We used a sifter and just did a light dusting on top for the second coat.
23. These cookies melt in your mouth when you bite them.
24. Cookies will store at room temperature up to 7 days.