How can a such a simple cookie be so perfect? These melt-in-your-mouth buttery pecan delights benefit from using the best quality ingredients you can find since there’s practically nothing to them. Here’s how to make my favorite Christmas cookie.
1 cup butter, room temperature
1/4 cup powdered sugar
2 cups flour
1 cup pecans, chopped
1 teaspoon vanilla extract
1/2 teaspoon salt
Powdered sugar for coating
Preheat oven to 325°F.
In a stand mixer, cream butter and sugar. Add in vanilla and salt.
Reducing speed to low, add in flour until just combined.
Remove bowl from stand mixer and fold in pecans with a rubber spatula.
Refrigerate the dough for an hour and up to overnight before baking.
When ready, roll into 1-inch balls and place onto a prepared baking sheet, one inch apart.(Because they don’t puff up very much, they can be closer together on the sheet than many other cookie recipes call for. )
Bake for 15-18 minutes until just barely golden. Do not let them get too dark! Once cooled, fill a paper bag with a scoop of powdered sugar and pop in the cookies, working in batches. Shake to coat in sugar and serve.