*Ingredients:
°1 cup unsalted butter, soft
°1/2 cup sugar powder
°1/4 teaspoon salt
°2 teaspoons vanilla extract
°2 tbsp corn starch
°2 cups flour for all purposes
°1/2 cup finely chopped pecans (I just used Pecan cookie chips, so I didn't have to do any chopping, just poured them out of the bag directly).
°1 1/2 cup sugar powder for coating
*Methods
Preheat oven 350 ° F. In electric mixer bowl with paddle accessory, mixing butter on medium speed until creamy, about 20 seconds. Mix 1/2 cup sugar and salt. Mix the vanilla.
Sprinkle the cornstarch over the mixture (only so it does not blend in one area) and then with the mixer installed at low speed, slowly add the flour and mix until combined. Stir into the pecans.
Remove the dough 1 tbsp at a time and wrap in a ball, then place the balls on uncovered baking sheets and bake in a preheated oven for 13-15 minutes, until the bottom edges are slightly golden (For anyone with problems in spreading, simply cool the dough balls for 1 hour and then transfer them to the baking tray and bake them that would help).
This is a cookie that I think is best when it's not wet in the middle, so I say don't bake it. This is actually a cookie that's supposed to be dry. Dry but melt in your mouth kind of dry.
Remove from the oven and leave to cool for several minutes. Then, while the cookies are still warm, pour 1 1/2 cups of icing sugar into a bowl and wrap the biscuits in the sugar powder.
Transfer to a wire rack to cool, then once the cookies cool, wrap them in sugar powder again, this time generously wrap them (pressed into the powdered sugar to give them thick coating). Store cookies in an airtight container.
Enjoy !
