Ingredients
| 1 cup | Vegetable Shortening or Softened Unsalted Butter (2 sticks) |
| 2 tsp. | Vanilla Extract |
| 1/2 cup | Powdered (Confectioner’s) Sugar |
| 1 tsp. | Sea Salt |
| 2 cups | All Purpose Flour |
| ¾ cup | Toasted Pecans, finely chopped |
| ¾ cup | Toasted Pecans (separated for grinding) Powdered (Confectioner’s) Sugar for dusting |
Instruction
Dough
- Preheat oven to 350 degrees. In a medium bowl, beat the shortening and vanilla extract in a mixer until fluffy. Continue beating and add sugar, 1 Tablespoon at a time with the salt.
- Sift the flour into the bowl. Add the chopped pecans next. Place the other set of pecans in a food processor. When they are ground, add them to the bowl and mix.
- Using a small spoon or scoop, scoop out the dough and roll into a ball between your hands. Place on the baking sheet about 1 inch apart. Bake for 12-14 minutes until the bottoms are lightly golden brown. Remove from oven and allow to cool for about 5 minutes.
- Roll in the powdered sugar and let cool. Store the cookies in an airtight container for up to 1 week.
- To toast the nuts, place in toaster oven for 3-4 minutes. Nuts are ready when they are lightly golden and just starting to release their aroma when toasting.
- You can substitute the pecans for walnuts. For a chocolate surprise, you can place a Hershey’s kiss in the center of the dough before baking. Wrap the dough completely around the kiss.
- Cookie balls can also be frozen. Allow a little more baking time when baking from a frozen state.
- Cookie dough can be chilled for 30 minutes before baking. Although dough will keep its shape when baked just after mixing.