Ingredients
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1 cup butter, softened
1/2 cup sifted confectioners' sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
2 cups flour
1/2 cup toasted then finely chopped pecans
1 cup sifted powdered sugar
Preparation
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In a large bowl beat butter 30 seconds.
Add 1/2 cup powdered sugar and cinnamon; beat until combined.
Beat in 2 teaspoons water and vanilla.
Stir in flour and pecans with a wooden spoon.
Shape into 1-inch balls.
Place on ungreased cookie sheet 1 inch apart.
Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
Transfer to wire rack.
Cool.
Place 1 cup of powdered sugar in plastic bag.
Add cookies few at a time; shake gently to coat.
I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
I thaw them out before sugaring.
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