PECAN MELTAWAY COOKIES
1 hour 50 minutes
Ultra-light and delicate, these meltaway cookies are flavored with chopped pecans, coated in powdered sugar, and can be made into half-moon or round shapes.
‣ 1 cup unsalted butter, softened ‣ 1 1/3 cup powdered sugar, divided ‣ 2 teaspoon vanilla extract ‣ 2 cup all-purpose flour ‣ 1 cup pecans, finely ground or chopped (your preference)
CREAM BUTTER AND SUGAR
Using a stand mixer or hand mixer + large bowl, cream together the butter and powdered sugar until smooth.
ADD VANILLA AND FLOUR
With the mixer still running, add the vanilla and flour. Keep mixing until a fluffy dough forms.
FOLD IN PECANS
Turn off the mixer and pour in the chopped pecans, then use a spatula to gently fold it into the dough.
CHILL THE DOUGH
Lay out a piece of plastic wrap, roughly form the dough into a ball, then place the dough on the plastic. Pull up the edges of the plastic and wrap the dough nice and tight.
FORM THE COOKIES
When ready to bake, pinch off a small piece of dough, roll it between your hands, and then shape it into either a ball or a half-moon shape. Once done, send them off to bake!