These are one of my favorite holiday cookies. They should be sweet, crumbly, and melt in your mouth. I know it doesn't make much sense to post about holiday cookies in March, but I can't help it if my cravings don't always follow the seasons! It's not my fault if they look like miniature snowmen.
I've eaten many different versions of these cookies, so I was curious to try Martha's version. Her recipe is very simple.
Ingredients:
1 cup (3 1/4 oz) pecans
2 cups powdered sugar
2 cups all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, softened
1 tsp vanilla extract
I've eaten many different versions of these cookies, so I was curious to try Martha's version. Her recipe is very simple.
Ingredients:
1 cup (3 1/4 oz) pecans
2 cups powdered sugar
2 cups all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, softened
1 tsp vanilla extract
1/2 tsp almond extract
Preheat the oven to 350 degrees and place oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper and set aside.
Grind the pecans and 1/4 cup powdered sugar in a good processor until the nuts are finely ground.
Grind the pecans and 1/4 cup powdered sugar in a good processor until the nuts are finely ground.
Whisk together the sugar-nut mixture, flour, and salt in a large bowl.
Using the paddle attachment of your stand mixture, cream the butter and 3/4 cup powdered sugar on medium speed until light and fluffy, about 4 minutes. Add the vanilla and almond extracts and beat until combined.
Add the flour-nut mixture and beat on low speed until everything starts to hold together.
Roll small pieces of dough into 1/2 - 3/4 inch balls and place them 2 inches apart on the baking sheets. Bake the cookies until they are lightly browned on the bottom but still light on top, approximately 10-12 minutes. Rotate the baking sheets (top to bottom and front to back) halfway through baking. The cookies may flatten slightly while baking.
After the cookies have cooled completely, toss the cookies with 1 cup powdered sugar in a large bowl. Make sure the cookies are completely covered with sugar.
Using the paddle attachment of your stand mixture, cream the butter and 3/4 cup powdered sugar on medium speed until light and fluffy, about 4 minutes. Add the vanilla and almond extracts and beat until combined.
Add the flour-nut mixture and beat on low speed until everything starts to hold together.Roll small pieces of dough into 1/2 - 3/4 inch balls and place them 2 inches apart on the baking sheets. Bake the cookies until they are lightly browned on the bottom but still light on top, approximately 10-12 minutes. Rotate the baking sheets (top to bottom and front to back) halfway through baking. The cookies may flatten slightly while baking.Transfer the cookies to a wire rack to cool.
After the cookies have cooled completely, toss the cookies with 1 cup powdered sugar in a large bowl. Make sure the cookies are completely covered with sugar. Enjoy!
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