- 1/2 Lb butter, at room temperature,about
- 1/2 Cup powdered sugar
- 2 Tsp vanilla
- 2 Cup flour
- 1/4 Tsp baking powder
- 1 Cup chopped pecans (about 4 oz.)
- powder sugar
In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
In a medium bowl, mix flour and baking powder.
Add to butter mixture, stir to mix, then beat until well blended.
Stir in pecans.
Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
Bake in a 400 regular or convection oven until cookies are pale golden brown, about 8 to 10 minutes.
If baking two sheets at once in one oven, switch their positions halfway through baking.
Let cookies stand on sheets until cool enough to handle.
Place remaining powdered sugar in a shallow bowl.
Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
Set cookies on racks to cool completely. When cookies are cool, roll them in the powdered sugar again.