When I started to make these, I had no idea how similar to the Russian Tea Cakes they would turn out to be (I didn’t read the recipe before hand).? I just saw “butter pecan” and decided to make them because I like butter pecan ice cream.? Of course, this doesn’t take away from their deliciousness at all, but it does give you an idea of what they will be like.
Butter Pecan Cookies
4 tbs. unsalted butter, at room temperature
1/3 c powdered sugar, plus extra for dusting
1 tsp vanilla extract
1/4 tsp salt
1 1/2 c flour
3/4 c pecans, finely chopped
1. Position a rack in the middle of the oven and preheat to 325oF. Line 2 rimless baking sheets with parchment paper.
2. In a large bowl, beat the butter and 1/3 c. powdered sugar until creamy. Add the vanilla, salt, and flour and mix until blended. Stir in the pecans and mix until evenly distributed.
3. With floured hands, shape the dough into 3/4-inch balls and place on the prepared sheets, spacing them about 1 1/2 inches apart. Be sure to press gently to prevent them from rolling off. Bake until the cookies are very light brown, 15-18 minutes. Let cool on the baking sheets on wire racks for 10 minutes.
4. Put some of the powdered sugar into a bowl.? Roll each cookie in the sugar until it is evenly coated, and shake off the extra.
Makes about 36 cookies