Ingredients

  • 1 cup pecans, toasted
  • 1 cup unsalted butter, softened slightly
  • 6 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ cup confectioners’ sugar
  • Nutritional Information
    • Nutritional analysis per serving (32 servings)

      119 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 15 milligrams cholesterol; 37 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Thirty-two cookies

Preparation

  1. Put the pecans in a food processor and pulse until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour and salt and pulse just to combine. Press the dough into a ball and wrap in plastic. Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
  2. Preheat the oven to 350 degrees. Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands. Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Bake until browned on the bottom, about 12 minutes. Let cool completely. Sift the confectioners’ sugar over the cookies.

Dining and Cooking