Yield: 2 1/2 - 3 dozen
- 1 cup salted butter, softened (I used unsalted)
- 2/3 cup powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 Tbsp cornstarch
- 2 cups all-purpose flour
- 1/2 cup finely chopped Pecans
- 2 cups powdered sugar, for coating
- Preheat oven to 350 degrees.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds.
- Blend in 2/3 cup powdered sugar and salt.
- Mix in vanilla.
- Sprinkle cornstarch over mixture (just so it doesn't blend into one area).
- With mixer set on low speed slowly add in flour and mix just until combine.
- Stir in Pecans.
- Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry).
- Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar.
- Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating.
- Store cookies in an airtight container.
Recipe Source: Cooking Classy
Actually, the ones I made are not very round :( Personally I think it won't be completely round because when the dough got in touch with the hot surface, the bottom tends to go flat a little. I think it might work if you use cake pop maker.
Well, I rolled them while the cookies are still warm but they are hot! Anyway, some of them told me that it is sweet and I could have reduced the icing sugar the next time if I were to make it.
Does anyone knows the actual name of this cookie?