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– **Unsalted butter**: 1 cup (2 sticks), softened
– **Powdered sugar**: 1/2 cup, plus extra for rolling
– **Vanilla extract**: 1 teaspoon
– **All-purpose flour**: 2 cups
– **Finely chopped pecans**: 1 cup (lightly toasted for extra flavor)
– **Salt**: 1/4 teaspoon
#### Optional Additions
– **Chocolate chips**: Add 1/2 cup of mini chocolate chips to the dough for a chocolatey twist.
– **Cinnamon**: Add 1/2 teaspoon of cinnamon to the flour for a warm, spicy flavor.
– **Almond extract**: Substitute or combine with the vanilla extract for a more complex flavor profile.
– **Shredded coconut**: A small amount of shredded coconut can be mixed into the dough for additional texture and flavor.
#### Tips for Success
1. **Toast the pecans**: Lightly toasting the pecans before chopping them helps to enhance their flavor and adds a nice depth to the cookies.
2. **Don’t overmix**: When mixing the dough, avoid overworking it. Gently mix until just combined to ensure a tender, crumbly texture.
3. **Chill the dough**: Chilling the dough for 20-30 minutes before baking can help the cookies maintain their shape and prevents them from spreading too much while baking.
4. **Powdered sugar coating**: Roll the cookies in powdered sugar while they are still warm, then roll them again once they cool slightly for an extra snowy effect.
5. **Uniform size**: Use a cookie scoop or tablespoon to ensure the cookies are the same size, which helps them bake evenly.
Instructions
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