Rating: 3.5 stars
137 Ratings
  • 5 star values: 53
  • 4 star values: 24
  • 3 star values: 40
  • 2 star values: 11
  • 1 star values: 9

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Credit: Levi Brown

Recipe Summary

total:
1 hr 20 mins
hands-on:
25 mins
Yield:
Makes 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the pecans until finely ground.

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  • In a large bowl, whisk together the ground pecans, flour, and salt; set aside.

  • Using an electric mixer, beat the butter and ⅓ cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla.

  • Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

  • Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.

  • Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

  • Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat.

Nutrition Facts

120 calories; fat 9g; saturated fat 4g; cholesterol 13mg; sodium 54mg; protein 1g; carbohydrates 8g; sugars 2g; fiber 1g; calcium 7mg.
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