Prep 15 mins
Cook 15 mins
This is another recipe from the cookbook Pass It On. My daughters enjoy getting into the act making these by rolling them in the confectioners' sugar.
- 118.29 ml butter
- 59.14 ml confectioners' sugar
- 473.18 ml all-purpose flour
- 1.23 ml salt
- 236.59 ml pecans, chopped
- 14.79 ml vanilla extract
- 14.79 ml ice water
- confectioners' sugar
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter until creamy.
- Gradually add in the confectioners' sugar; mix well.
- Combine the flour and salt in a smaller bowl; add to the butter mixture and beat on low speed until combined.
- Add in the pecans, vanilla and ice water.
- Shape the dough in 4" sticks and place on greased baking sheets.
- Bake at 350 degrees for 12-15 minutes, or until browned.
- Roll in confectioners' sugar and store in airtight containers for up to 2 weeks.
- These also may be frozen for up to 2 months.
There were some good and not so good things about this recipe. Good - the pecan flavor is very pronounced (yummy!) and they aren't overpoweringly sweet, these taste very GOOD! Not so good - the amount of ice water listed is not nearly enough, I ended up adding almost 3T more to get the right crumb consistency and we've had some very humid weather so I don't think my flour is dry - I had to bake nearly 30 minutes to get the centers looking done and the tops to brown, but maybe they aren't supposed to look done because mine turned out very DRY which was a real disappointment considering how good they taste. Also, I was only able to shape 18 sticks about 4" long and fatter than my thumb, I just couldn't shape them any thinner without them breaking apart. I will be making these again because the taste is great but I'm going to have to play with the recipe a bit so I can get them done without a dry texture. Thank you!!
This was a great recipe with an excellent, VERY catchy flavor. The sweetness is not overpowering, just subtley addicting. But if it's not sweet enough for you, add some caramel on top--it tastes good!! I also had to add more water but the mixture will still be crumbly--this is not like a cookie dogh, just press the mixture together. I scaled this recipe down to one serving of 1 dozen and got more like 10 smallish ones. Also, I found that by putting the powdered sugar in a sifter the coat came out evenly instead of sticking in groups when you just try to throw it on. Great recipe!!
These were so easy to make, and tasted so nutty. I really like the fact that they aren't too sweet. The sweetness comes mostly from the powdered sugar coating. I did have to add some more ice water before the dough came together, but they came out just fine. Very good.