| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Sticks (1/2 pound) unsalted butter (NO substitute) |
| 1/2 |
c |
Powdered sugar (plus additional sugar for sprinkling) |
| 1 |
ts |
Pure vanilla extract |
| 2 |
c |
Sifted all-purpose flour |
| 1 |
c |
(1/4 pound) finely chopped pecans |
INSTRUCTIONS
1. Preheat oven to 325 degrees F.
2. Cream together butter and sugar.
3. Add vanilla. Continue creaming until thoroughly incorporated.
4. Add flour and nuts. Mix at lowest speed until thoroughly combined,
taking care not to overbeat.
5. Roll between palms of hands into 1-inch diameter balls.
6. Place on ungreased cookie sheet. You can fit 18 cookies on each sheet by
alternating rows of 3 and 2:
: * * *
: * *
: * * *
: * *
: * * *
: * *
: * * *
7. Bake until just golden (about 15 minutes).
8. While cookies are baking, place waxed paper over working surface, and
place wire cake racks over waxed paper.
9. Remove cookie sheets from oven and transfer cookies to wire racks.
10. Generously dust cookies with powdered sugar.
11. Set aside to cool.
VARIATION: If possible, chill cookie sheets after rolling dough into balls
and placing them on sheets. If you do this, bake for 35 minutes instead of
15.
This recipe doubles perfectly. Posted to EAT-L Digest 16 Mar 97 by Teasel
<teasel@JUNO.COM> on Mar 17, 1997
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