2 sticks unsalted butter, room temperature
2 cups all-purpose flour
4 tbsp granulated sugar
2 tsp pure vanilla extract
1 cup Dickey Farms Pecans, finely ground
1 to 1/2 cups powdered sugar for coating cookies
Preheat oven to 300°F
Add the butter and sugar to a mixer bowl. Mix on medium speed until combined, then mix on high speed until very light and creamy, about one minute. Add the vanilla and mix to incorporate. Add the flour and pecans and mix just until flour is incorporated.
Place a scoop of cookie dough in your hand and roll it into a ball and place the ball on an ungreased large cookie sheet. Repeat until all of the dough is rolled into balls. Bake for 30 minutes or until the cookies are just lightly browned on the bottoms.
Allow cookies to cool for 2 to 3 minutes, then roll the cookies in the powdered sugar and transfer to a piece of waxed paper. Once cookies have completely cooled, re-roll the cookies one more time in the powdered sugar.
Store cookies in an airtight container. These cookies will stay fresh for several days and they are an excellent cookie for making ahead and freezing.
*Recipe from My Country Table