- 1 cup pecans, toasted on a cookie sheet for 5-10 minutes and cooled completely
- 2 cups powdered sugar
- ½ teaspoon salt
- 2 cups unsalted butter, room temperature
- 1 teaspoon vanilla
- 2½ cups unbleached flour
- Additional powdered sugar (about 2 cups)
In a food processor, combine pecans, 2 cups powdered sugar and salt and process until fine. Add butter and vanilla and process until smooth. Pulse in flour just until it comes together. Refrigerate dough, covered, for one hour.
Preheat oven to 350 degrees. Line baking sheet with parchment. Place additional powdered sugar in a flat pan, like a loaf pan. Scoop up one spoonful of dough and roll into a ball. Place on cookie sheet 2 inches apart. Bake 15-20 minutes, reversing the cookie sheet halfway through baking, until edges are very lightly colored and the bottom of the cookies are golden brown. Let cool on sheets for a couple of minutes, then immediately roll each cookie in powdered sugar and place on rack to cool. Sift more sugar over cookies, then store airtight.