½cup(60 g) confectioners’ sugar, for rolling cookies in
Instructions
In a large bowl of a stand mixer (or using a hand mixer), combine butter, ½ cup confectioners’ sugar and vanilla until light and fluffy, about 2 minutes. Add flour and pecans. Mix until well blended.
Cover dough and chill in the refrigerator for 30 to 45 minutes and up to 2 days.
Preheat oven to 375° F. Line a baking sheet with parchment paper.
Measure about 1 tablespoon of dough and roll into a ball. Place dough balls 2 inches apart on prepared baking sheet. Bake at 375° F for 10-12 minutes or until cookies are set but not browned (the edges may be golden).
Allow cookies to cool on the baking sheet for a couple minutes. While they are still warm, roll the cookies in confectioners' sugar. Set on a wire rack. After they have cooled (or right before serving), add more confectioners' sugar.
Notes
Nuts: Walnuts, almonds or pistachios may be used in place of pecans.Flat cookies: If they flattened while baking, it's likely the dough was too warm or the cookie sheet was hot. Keep dough in the refrigerator between batches.Dry and crumbly texture: There was too much flour added or they were over-baked. Use a kitchen scale for accurate measurements. Don't pack flour down into a measuring cup.Store in an airtight container at room temperature for up to 1 week.Freeze cookie dough for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.