Total Time
Prep 30 mins
Cook 20 mins

Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.


  1. Preheat oven to 350 degrees.
  2. Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
  3. Cool pecans completely before proceeding.
  4. IN THE FOOD PROCESSER (preferred) -----------.
  5. Process pecans, salt and sugar until pecans are ground very fine.
  6. Cut the butter in chunks and, with the motor running, add.
  7. Process until smooth and creamy.
  8. Scrape down bowl, add vanilla and pulse.
  9. Add flour and salt, pulse until it starts to clump.
  10. OR IN THE MIXER-------------.
  11. Soften butter.
  12. Grind toasted pecans.
  13. In medium bowl whisk, flour, nuts and salt until combined.
  14. Combine sugar and butter in a mixing bowl, beat until light and fluffy.
  15. Beat in vanilla extract and scrape down bowl.
  16. Stir on low speed, gradually adding the flour mixture until just incorporated.
  17. FOR EITHER METHOD-------------.
  18. Place dough into a bowl and refrigerate for 1 to 3 hours.
  19. Preheat oven to 350 degrees f.
  20. Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
  21. Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
  22. Rotate pan half way through cooking for even baking.
  23. Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
  24. Cool completely on rack and roll again in powdered sugar.
  25. Store in an airtight container for about 1 month.
Most Helpful

These were the best wedding cookies I have tasted. Everyone that tried them liked them. They just seem to melt in your mouth.

Brenda Hall January 13, 2002

What a bonus! These actually came out looking like the Loved these, nice and crispy on the outside and melt in your mouth. I got 32 'cakes' from the dough. Thanks for posting. =)

Evie* May 06, 2002

This is my absolute favorite cookie recipe! I make these every year for Christmas. I use ground walnuts instead of pecans, and have also used almonds successfully. For a little variation, roll in a mixture of powdered sugar and cocoa powder. These freeze well too! They are so easy to make, and turn out right every time. Thanks for posting Steve!

canarygirl November 01, 2002