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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
1 cup pecans |
2 cups all-purpose flour |
1 cup (2 sticks) unsalted butter, softened |
2/3 cup confectioners' sugar |
2 teaspoons vanilla extract |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 tablespoon turbinado (raw) sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. Spread the nuts out in one layer on a jelly roll pan and bake them, stirring occasionally, until they are well browned, about 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.
3. In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.
4. Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.
5. Preheat oven to 325 degrees F.
6. Roll the dough in between two sheets of waxed paper to 3/16-inch thick. Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1-inch apart on ungreased cookie sheets (do not re-roll the scraps). Prick the cookies with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack.
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