Desserts | Baking | Other
SERVES makes 12 cookies - START TO FINISH: 30 minutes
The proper flour to butter ratio is very delicate in these cookies. Be sure to watch the "how to measure flour properly" video at the end of the recipe.
1 cup plus 2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
½ cup plus 1 tablespoon unsalted butter, at room temperature (no substitutions!)
½ cup finely chopped pecans
¼ cup powdered sugar, plus more for dusting
1 teaspoon vanilla extract
¼ teaspoon salt
1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. *
2. Combine flour, cinnamon, butter, pecans, ¼ cup powdered sugar, vanilla and salt in a large bowl. Using an electric mixer, mix on low until well blended and batter becomes light, about 2 minutes.
3. Using a cookie dough scoop, shape the dough into 12 equal sized balls (about 1 1/2-inch) and place on prepared sheet. Bake for 10 to 12 minutes, until cookies begin to lightly brown at the bottom edge. Cool on the pan for 5 minutes then remove them to wire racks. Dust the cookies with additional powdered sugar. When cool, serve or store in tins for up to 1 week.
*There are many different brands of parchment paper on the market. Make sure you choose a paper that can tolerate high baking temperatures.
Click here for a link to the video on how to properly measure flour!
Approximate Values Per cookie: 161 calories, 12g fat (6g saturated), 23mg cholesterol, 2g protein, 12g carbohydrates, trace dietary fiber, 112mg sodium
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