Thanks to Jasper Mirabile for sharing his grandmother’s Italian Holiday cookie recipe with us.
|1½ cups (340g)||Plugrá® Premium Butter, unsalted, softened|
|1¼ cups (150g)||powdered sugar, divided|
|½ tsp. (3g)||salt|
|¾ cup (85g)||chopped pecans|
|2 tsp. (10g)||vanilla extract|
|3 cups (375g)||sifted all-purpose flour|
Preheat oven to 325°F.
Cream butter in the bowl of an electric mixer on medium speed. Reduce speed to low and gradually add ¾ cup powdered 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 remaining ½ cup powdered sugar.