Alberta McKay, Bartlesville, Oklahoma
Makes 4 dozen
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners’ sugar
In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
Preheat oven to 350F. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners’ sugar; cool completely on wire racks. Roll cooled cookies again in confectioners’ sugar.
Test Kitchen tips:
This recipe will be satisfying with almost any nut. Try adding chopped almonds, hazelnuts or macadamia nuts.
Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.