Pecan Crisps

This recipe was printed in the Penzey's catalog at some time and was submitted by Ruth Carter. She notes that using a grinder or food processor for the pecans gives the best results because more oil is released and the cookies are less crumbly. Posted for safe keeping.

• Ready In: 1 hr 10 mins
• Serves: 18
• Yields: 36-48 cookies

Ingredients

• 1  cup unsalted butter
• 1⁄2 cup powdered sugar
• 2  teaspoons vanilla
• 2  cups pecans, freshly ground or finely chopped
• 1 3⁄4 cups flour
• 1⁄4 teaspoon salt (if butter is unsalted)
• 1⁄2-1  cup powdered sugar, for rolling cookies in
• 1  teaspoon cinnamon, per 1/2 c powdered sugar (to taste)

Directions

1. Preheat oven to 325 degrees.
2. Cream the butter until light and fluffy, about 3-5 minutes.
3. Add the 1/2 c powdered sugar and vanilla. Mix well.
4. Add the pecans, flour and salt and mix.
5. Form into small crescents or fingers about 1 1/2" long.
6. Bake 15-20 minutes.
7. As soon as the cookies are cool enough to handle, roll them in a mixture of powdered sugar and cinnamon.