A classic buttery cookie made with just 5 simple ingredients. Similar to a shortbread cookie that is filled with pecans and rolled in powdered sugar (twice!). Recipe can be doubled for a larger batch!
In the bowl of a stand mixer with a paddle attachment (or a hand held mixer) cream together the butter and ½ cup powdered sugar and the salt. Mix in the vanilla extract.
Scrape the sides of the bowl down. Then gradually mix in the flour, just until the dough comes together.Finally mix in the chopped pecans until just combined.
On a lightly floured surface flatten the dough into a 1 inch thick disk. Wrap it plastic wrap and pop in the fridge for 45 minutes to 1 hour.
Preheat the oven to 350° and line a baking sheet with parchment paper.
Scoop out 1 tablespoon of dough at a time and with clean hands roll into balls.
Bake for 14-16 minutes, until they are barely beginning to brown.dark baking sheet = 14 minuteslight baking sheet = 15-16 minutes
Remove from the oven and let the cookies cool for 2 minutes.
While they are still warm roll in the remaining ¾ cup powdered sugar. Place on a cooling rack and let them cool completely (about 30 minutes).
Roll again in the powdered sugar (it will really stick this time!!).
Store in an airtight container at room temp for up to 5 days.
Notes
Recipe can be doubled!! = 32 cookiesFREEZING:Make the cookies completely and cool... pop them in the freezer right on the baking sheet so they are not touching. Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.Frozen raw dough cookies - let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar. Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!