PECAN DREAM COOKIES
Steps:
- Preheat oven to 325. Cream butter and powdered sugar together until light and fluffy, about 3 minutes. Add salt and vanilla and beat until just combined. Then gradually add flour and then chopped pecans. Drop by rounded spoonfuls onto parchment lined cookie pans, spacing about 1 inch apart. Bake until light brown around edges, about 18 minutes. Cool on pans about 10 minutes, transfer to cooling racks. When completely cooled sprinkle generously with powdered sugar. NOTES: 1. If the pecans are raw, toast them about 7-10 minutes at 350 until lightly toasted. 2. To form uniform-sized cookies I use a small ice cream scoop (about 1 - 1 1/2 tablespoon size). 3. To control the mess when sprinkling cookies, I put the cooling rack over a large amount of foil and then use a sieve to generously drench the cookies in powdered sugar. 4. Store them in airtight containers with parchment or wax paper separating the layers.
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