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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe was printed in the Penzey's catalog at some time and was submitted by Ruth Carter. She notes that using a grinder or food processor for the pecans gives the best results because more oil is released and the cookies are less crumbly. Ingredients:
1 cup unsalted butter |
1/2 cup powdered sugar |
2 teaspoons vanilla |
2 cups pecans, freshly ground or finely chopped |
1 3/4 cups flour |
1/4 teaspoon salt (if butter is unsalted) |
1/2-1 cup powdered sugar, for rolling cookies in |
1 teaspoon cinnamon, per 1/2 c powdered sugar (to taste) |
Directions:
1. Preheat oven to 325 degrees.
2. Cream the butter until light and fluffy, about 3-5 minutes.
3. Add the 1/2 c powdered sugar and vanilla. Mix well.
4. Add the pecans, flour and salt and mix.
5. Form into small crescents or fingers about 1 1/2 long.
6. Bake 15-20 minutes.
7. As soon as the cookies are cool enough to handle, roll them in a mixture of powdered sugar and cinnamon.
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