Ingredients
1
cup (2 sticks) unsalted butter, room temperature (first time I did these with cold butter and it took FOREVER to mix)
2
cups powdered sugar (this seems excessive to me, I only use about a cup)
1
cup pecans, toasted, coarsely ground (I just used crushed walnuts, I donât think toasting is necessary)
1/8
tsp ground cinnamon (I usually use a whole lot more but I really like cinnamon)
OPTIONAL: Orange Zest (just take a grater and add a little peel to the dough or the sugar)
Directions
2.
Using electric mixer (never owned one so I go DIY), beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, salt, then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
3.
Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon on a plate or pie dish to blend. Set cinnamon sugar aside.
4.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
5.
Sift remaining cinnamon sugar over cookies and serve. Mmmmmmâ¦â¦
New-York Restaurants
