Ah, thanks Grandma, I knew you wouldn’t steer me wrong. When I called and asked her for one of her favorite cookie recipes, she revealed these soft, toasty, addictive little pecan morsels.
I will admit, I thought granny was slightly off her rocker when she told me this cookie recipe had no eggs, baking soda or baking powder. But as usual, I was wrong to misjudge the matriarchal head of my family, as these cookies were buttery smooth, with a substantial, yet not overpowering, smoky crunch. The quality of the butter is super important in this recipe, because it plays a starring role in the end result. And don’t leave out the icing sugar–the dash of snowy sweetness looks great and adds character.
Grandma’s Toasted Pecan Butter Cookies
- 3 1/2 ounces of pecan halves, toasted in the oven or on a hot skillet. Cut each half into 2 or 3 pieces.
- 8 ounces unsalted, organic European style butter
- 1 cup confectioners sugar, plus more for dusting
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 1 3/4 cup all-purpose flour.
Preheat oven to 325F
Cream butter and sugar with a heavy-duty mixer until pale and fluffy, and with the mixer running, add vanilla and salt. Reduce speed to low. Gradually add flour, beating until just incorporated.
Stir in pecans until distributed evenly throughout the dough. Refrigerate until firm – about an hour.
Drop 1 tablespoon scoops of dough onto a baking sheet, about 2 inches apart. Bake, rotating sheets halfway through, until edges are of cookies are lightly golden. This should take about 15 minutes. Let cool on wire rack for 5 minutes. Dust with confectionery sugar, just before serving.
Try not to eat the whole batch in one sitting..