Servings 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup chopped pecans (See Kelly's Note)
Coating:
- 1 cup powdered sugar
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until well combined, scraping down the sides as needed. Add the vanilla extract and beat until combined.
- Add the flour and salt and beat just until combined then fold in the chopped pecans.
- Using your hands, scoop out 2-tablespoon portions of the dough and roll it into balls. Arrange the cookies on the baking sheets, spacing them about 2 inches apart.
- Bake the cookies until they are set, rotating them halfway through, 25 to 30 minutes. (They will not brown.)
- Add the confectioners’ sugar coating to a small bowl.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheets before carefully rolling them in the confectioners’ sugar and returning them to the baking sheet.
- Once the cookies are fully cooled, roll them again in the confectioners’ sugar and serve.
Notes
- For deeper, richer flavor, toast the pecans before adding them to the dough. Spread them on a baking sheet and bake at 350°F for 8–10 minutes, or until fragrant. Let them cool completely before mixing into the dough—warm nuts will melt the butter and cause the cookies to spread.
- Pecans are my go-to, but you can swap in finely chopped walnuts, almonds, pistachios, hazelnuts or macadamias.
- Chocolate drizzle variation: Skip the powdered sugar and drizzle the cooled cookies with melted semisweet chocolate (about 4 ounces is perfect for one batch). Let the chocolate set completely before storing.
- To store: Store fully cooled cookies in an airtight container at room temperature for up to 5 days. The powdered sugar will naturally absorb over time, so re-roll the cookies in powdered sugar just before serving for the prettiest presentation.
- To freeze dough: Roll into balls and freeze on a baking sheet until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake from frozen, adding 2–3 extra minutes.
- To freeze baked cookies: Skip the powdered sugar and freeze the cooled cookies in an airtight container for up to 3 months. Thaw completely, then double-roll in powdered sugar before serving.
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