Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (30g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1 cup (115g) pecans, finely chopped
  • 1/2 tsp (2.5g) salt
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (60g) powdered sugar, sifted

Instructions:

  1. Toast the finely chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and deep gold. Remove from heat and let cool slightly.
  2. Using an electric mixer, beat the softened butter and 1/4 cup powdered sugar until the mixture is smooth and pale. Stir in the vanilla extract.
  3. Gradually add the flour and salt on low speed until a soft dough forms. Gently fold in the toasted pecans by hand.
  4. Scoop 1 tablespoon of dough and roll into a 1-inch ball. Place balls on a parchment-lined baking sheet approximately 2 inches apart.
  5. Bake at 350°F (175°C) for 12-15 minutes, ensuring the cookies remain pale and do not brown deeply.
  6. Roll the cookies in sifted powdered sugar while still warm. Let them cool for 5 minutes, then roll them a second time for an opaque finish.