1 cup butter
2 teaspoons vanilla
2 cups cake flour, sifted
4 tablespoons brown sugar
2 cups pecans
icing sugar for dusting
pecans to food processor. Puree until well ground and fine, almost to
the consistency of pecan butter. Add butter and brown sugar to food
processor and mix until mixture appears frothy. Add vanilla and mix
again. Add flour a little at a time, pulsing food processor between
additions. Resulting mixture should appear as a thick paste. Chill in
the refrigerator for 30-60 minutes until firm, then scoop out small
amounts of dough and roll into balls.
Preheat oven to 150c (300f). Place balls on a non-stick baking
sheet (they can be close together as the dough does not expand much
when cooking). Bake at 300 degrees for about 35 - 45 minutes, depending
on the size
of balls. Remove from oven when slightly golden on the outside.
Transfer carefully to a cooling rack while still warm (best to use
your fingers so you don’t crush the cookies with a spatula), then use a
flour sifter to dust icing sugar over the top of the cookies while
warm. Allow to cool completely, and dust again.