Ingredients
- 1 stick (8 tbsp.) Kerrygold Unsalted Butter
- 1/2 c. powdered sugar, divided
- 1 c. all-purpose flour
- 1/4 c. finely crushed pecans
- 1/8 tsp. kosher salt
- 1/4 tsp. pure vanilla extract
Preparation
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside. In a stand mixer, cream together the butter and ¼ cup of the powdered sugar until creamy, about 3 minutes. Meanwhile, stir together the flour, pecans, and salt in a small bowl. Turn off mixer and add in the flour mixture as well as the extract. Mix on medium-low until everything is incorporated. Dough will look dry and rollable. Using a tablespoon-sized spring release scoop or a spoon, scoop tablespoon sized dough balls. Roll into a ball and place on the prepared baking sheet. Bake for 12-13 minutes. Remove before any browning occurs. The cookies will be slightly firm to touch, hardening once they cool. Allow to cool for about 10 minutes. In a small bowl, add the remaining ¼ cup powdered sugar. Roll the top of each cookie in the powdered sugar. It will melt a bit onto the cookie. Place on a serving platter or in an airtight container. Just before serving, add an additional light dusting of powdered sugar to the tops.