Adapted from Bon Appetit
Makes about 4 dozen cookies
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
1. Using electric mixer, beat butter in large bowl until light and
fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended.
Beat in flour, then pecans. Divide dough in half; form each half into
ball. Wrap separately in plastic; chill until cold, about 30 minutes.
2. Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
3. Working with half of chilled dough, roll dough by 2 teaspoonfuls
between palms into balls. Arrange balls on heavy large baking sheet,
spacing 1/2 inch apart. Bake cookies until golden brown on bottom and
just pale golden on top, about 18 minutes. Cool cookies 5 minutes on
baking sheet. Gently toss warm cookies in cinnamon sugar to coat
completely. Transfer coated cookies to rack and cool completely. Repeat
procedure with remaining half of dough. (Cookies can be prepared 2 days
ahead. Store airtight at room temperature; reserve remaining cinnamon
4. Sift remaining cinnamon sugar over cookies and serve.
Printed from Playing House