Recipe by Jenny Sanders
There are a number of variations on this buttery shortbread type cookie; a Christmas classic. The nuts are variable. I have used hazelnuts and almonds as well, and a combination of a couple different nuts can be very good. I adopted this recipe as a Recipezaar orphan, and made some changes to it to conform with how I make these.
- 1 cup softened unsalted butter
- 1 2⁄3 cups soft unbleached flour
- 1 pinch salt
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 2 cups pecans, finely chopped
- 3⁄4 cup powdered sugar (to roll)
Directions See How It's Made
- Cream the butter and add the flour and salt, sugar and vanilla.
- Add the pecans or other nuts, and mix well.
- Wrap the dough in waxed paper and chill it until firm.
- Divide the dough into 64 equal parts. Roll each part into finger or crescent-shaped lengths and place on a parchment-lined baking sheet.
- Bake at 325°F for about 10 minutes. They should be firm, but not browned.
- Sift the icing sugar into a wide, shallow bowl. Roll the cookies in the sugar while they are still warm.
- Let the cookies cool, and store them in a covered tin. They are best when they have aged for several days.