Video will become available the day of the program.
16 tablespoons (2 sticks) unsalted butter; softened
1/2 cup confectioners' sugar, plus about 1 1/4 cups for
coating the cookies
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
3/4 cup finely chopped pecans
*Beat the butter in a large bowl until creamy. Add 1/2 cup of the
confectioners' sugar and beat until smooth. Beat in the vanilla and
salt. With the beaters on low speed, mix in the flour just until
incorporated. Mix in the pecans. Using your hands, gather the
dough into a ball inside the bowl, cover the bowl with plastic and
refrigerate for about 30 minutes.
*Preheat oven to 375 degrees. Line 1-2 cookie sheets with parchment
*Pinch off small clumps of dough and roll into 1-inch balls,
arranging them about 1 1/2 inches apart. Bake for 11-12 minutes,
or until the cookies are lightly golden o the bottom and just barely
beginning to color on top. Let the cookies cool on the cookie sheet
for about 5 minutes.
*Place the remaining 1 1/4 cups of confectioners' sugar in a shallow bowl.
While the cookies are still warm, roll them in the sugar to coat.
(Be gentle, because the cookies are fragile.) Set them on a rack to
cool. Just before serving or storing, recoat the cookies with another
dusting of confectioners' sugar.