Yield: 8 dozen cookies
Prep time: 15 minutes, plus chilling
Cooking time: 10 minutes
Total time: 25 minutes
- 1-1/2 cups (340 g) Plugrá® European Style Butter, unsalted
- 3/4 cup (90 g) confectioners sugar
- 1/2 tsp. salt
- 3/4 cup (85 g) finely chopped pecans
- 2 tsp. vanilla extract
- 3 cups (375 g) all-purpose flour, sifted
- 1/3 cup (40 g) confectioner’s sugar, for rolling (or more)
- Preheat oven to 325°F.
- Cream butter in the bowl of an electric mixer on medium speed. Reduce speed to low and gradually add confectioner’s sugar and salt. Increase speed to medium and beat until light and fluffy. Add nuts and vanilla. Blend in flour gradually on low speed and mix well.
- Cover with plastic wrap and refrigerate 1½ hours.
- Shape into balls using about 1 teaspoon for each cookie. Place on ungreased cookie sheets and bake for 10 minutes. Do not brown.
- Cool slightly. Roll in the extra confectioner’s sugar.
Notes from Chef Jasper
In almost any Italian home, whether it be in Italy, or here in North America, most families prepare specific traditional cookies each Christmas, and often those recipes have been handed down through their families for generations. I am honored to share my Mama and Nana’s recipe that has been made in my family since the late 1800s.