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Ingredients
- 2 c. pecans
- Ground pecans
- 2 c. all-purpose flour
- 1 t. salt
- 1 c. unsalted butter, softened
- 1/3 c. confectioners' sugar
Details
Preparation
Step 1
1. Preheat oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the pecans until finely ground.
2. In a large bowl, whisk together the ground pecans, flour and salt; set aside. Using an electric mixer, beat the butter and 1/3 c. of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the almond extract.
3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Shape the dough into balls (about 1 T. each) and place 2 inches apart on baking sheet.
4. Bake until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Place the remaining sugar in a bowl. Roll the cookies in the sugar to coat.
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