Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in vanilla.

  • Mix ground pecans with flour and salt, and add to butter mixture. Beat, beginning on low speed and increasing to medium, until combined, about 1 minute.

  • Lightly flour palms, if necessary, and roll dough into 3/4-inch balls. Place on an ungreased baking sheet 1 inch apart. Bake until just brown on edges, 20 to 25 minutes. Remove cookies from baking sheet while still warm; sift confectioners' sugar over tops.

Reviews (4)

41 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
This recipe doesn't look like much, but it really is VERY delicious. Highly recommend it. Make sure to get fresh pecans...
Rating: Unrated
These are really tasty and they look great w/ the other Christmas cookies. Had to make two changes: my husband is allergic to wheat, but tolerates spelt flour, so I subbed 1 1/3 c white spelt and 2/3 c whole spelt for the flour and I think the bake time is a misprint, 10-15 min seemed to work fine. Or maybe it was b/c of the spelt?
Rating: Unrated
Delicious! Really melt in your mouth.
Rating: Unrated
Easy to make, and just melt in your mouth. A big hit whenever I make them