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Ingredients
- 1 1/2 cup(s) pecans
- 3 tablespoon(s) confectioners' sugar, sifted (see step 1)
- 1 1/2 cup(s) confectioners' sugar, sifted
- basic cookie dough
Directions
- In food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
- Prepare basic cookie dough , stirring ground pecans into flour mixture before adding to butter mixture in step 2.
- Preheat oven to 350 degrees F. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden. Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool. Repeat with remaining dough.
- Place confectioners' sugar in pie plate. Roll cooled cookies in sugar to coat, twice if desired.
- Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
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