Another one of my must have Christmas cookies. These are crumbly, buttery, and chock full of pecans. Yum. They’re also a perfect make ahead cookie. Make the dough, roll it in balls, freeze them on cookie trays then pull them out to bake as needed.
yields about 3 dozen
1 cup pecans
2 cups plus 2 Tbsp flour
1/4 tsp salt
1 cup unsalted butter
2 cups icing sugar
1 1/2 tsp vanilla
Preheat the oven to 350. Toast the pecans until golden and fragrant, about 10 minutes. Let them cool completely.
Place the pecans, flour, and salt in the bowl of a food processor and pulse until the pecans are finely ground.
Cream the butter and 3/4 cup of icing sugar until light and fluffy. Slowly beat in the vanilla. Mix in the flour and nut mixture, stirring just until the dough comes together.
Roll the dough into balls 1″ in diameter. Place on baking sheets, spacing about 1″ apart.
Bake cookies until lightly browned at the edges, about 25 minutes. Cool on trays 5 minutes then transfer to a wire rack.
When the cookies are cool enough to handle, toss them in the remaining icing sugar. Let cool completely. At this point cookies can be stored in airtight containers. Toss with another layer of icing sugar before serving.