Ingredients
Instructions
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Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
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In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup (60g) powdered sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.
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With the mixer on low, gradually add the flour, beating until well combined. Beat in the pecans until combined. Scoop the dough into 1 tablespoon portions and roll into balls between your palms. Place 1 inch apart on the baking sheets.
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Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.
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Place the remaining 1 cup (120g) powdered sugar in a medium bowl. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely, about 30 minutes. Reroll cooled cookies in powdered sugar again. Store cookies in an airtight container for up to 2 weeks.
Notes
- If the powdered sugar is lumpy, sift it after measuring to ensure the coating on the cookies is light and even.
- These buttery cookies don’t spread very much, so you can fit up to 18 dough balls on one large cookie sheet.
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