I originally worked on this recipe for the Kerrygold blog. Kerrygold butter makes for an extra flavorful cookie. If using, reduce baking time by 2-4 minutes and use cold Kerrygold butter.
- 1 stick (8 tbsp.) unsalted butter, room temperature
- 1/2 c. powdered sugar, divided
- 1 c. all-purpose flour
- 1/4 c. finely crushed pecans
- 1/8 tsp. kosher salt
- 1/4 tsp. pure vanilla extract
- Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer, cream together the butter and 1/4 cup of the powdered sugar until creamy, about 3 minutes. Meanwhile, stir together the flour, pecans, and salt in a small bowl.
- Turn off mixer and add in the flour mixture and vanilla extract. Mix on medium-low until everything is incorporated. Dough will look dry and rollable. Using a tablespoon-sized spring release scoop or a spoon, scoop tablespoon sized dough balls. Roll into a ball and place on the prepared baking sheet.
- Bake for 14-16 minutes, removing before any browning occurs. The edge of the cookie should just start to feel crisp to the touch with some visible cracks when ready. Cookies harden as they cool. Allow to cool for about 10 minutes.
- In a small bowl, add the remaining 1/4 cup powdered sugar. Roll the top of each cookie in the powdered sugar. It will melt onto the cookie. Place on a serving platter or in an airtight container. Just before serving, add an additional light dusting of powdered sugar to the tops.