Servings
48
Prep Time
15 min
plus chilling
Cook Time
10 min
Recipe by
Jasper Mirabile
Ingredients
| 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 |
Steps
| 1 |
Preheat oven to 325°F.
|
| 2 |
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.
|
| 3 |
Cover with plastic wrap and refrigerate 1½ hours.
|
| 4 |
Shape into balls using about 1 teaspoon for each cookie. Place on ungreased cookie sheets and bake for 10 minutes. Do not brown.
|
| 5 |
Cool slightly. Roll in the remaining ½ cup powdered sugar.
|
Shipping Tip
These cookies are very tender. If you’re planning on shipping them, increase the cook time by 1 to 2 minutes or until the cookies are very lightly browned. This helps them to be a little firmer when cooled.
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