Ingredients
1 1/2 cup(s) pecans
3 tablespoon(s) confectioners' sugar, sifted (see step 1)
1 1/2 cup(s) confectioners' sugar, sifted and Basic Cookie Dough
Directions
In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
Prepare Basic Cookie Dough, stirring ground pecans into flour mixture before adding to butter mixture in step 2.
Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if desired.
Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Prepare Basic Cookie Dough, stirring ground pecans into flour mixture before adding to butter mixture in step 2.
Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if desired.
Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
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