These Butter-Pecan Cookies Are Something AMAZING!!!
Tasty little cookies that go perfect with a glass of fine aromatic tea, cold milk, fresh coffee or hot chocolate. Easy to prepare, and last long.
1 stick unsalted butter
¾ cup confectioners’ sugar
1/3 cup granulated sugar
½ teaspoon salt
1 ½ cups pecan nuts
1 1/3 cups all-purpose flour
1 teaspoon baking powder
Cornstarch, for dusting
On a work surface, rub the butter into the confectioners’ sugar, granulated sugar, and the salt with your hands, working quickly so the butter doesn’t get too warm. Finely grind half the pecan nuts, then coarsely chop the remainder.
Sift together the flour and baking powder into the butter mixture and work in. Mix the ground and chopped nuts into the dough.
Add the egg and knead, again working quickly so the butter doesn’t get too soft and the dough doesn’t become sticky.
Dust your hands with flour and roll the dough into a 2-inch diameter roll. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Meanwhile, preheat the oven to 350F. Lay a piece of parchment paper on the bottom of a baking sheet. Cut the dough into ¾ – inch-thick slices and spread them out on the sheet, leaving a little space between them to allow for spreading. Bake in the preheated oven for about 20 minutes, until golden. Remove from the oven and let cool. They can be stored for several days in an airtight container.
For chocolate cookies, work 8 ounces of chopped semisweet dark chocolate or white chocolate into the dough with the nuts, then bake as directed.