1 cup unsalted butter, softened
6 tablespoons powdered sugar, plus extra for rolling
2 cup all purpose flour, plus extra as needed
1 cup pecans, chopped
1 teaspoon vanilla extract
1. Preheat oven to 350*F. Line baking sheets with parchment paper.
2. In a mixing bowl, cream the butter and powdered sugar. Add remaining ingredients and mix well. Continue adding flour until you can form firm balls.
3. Working with 2 teaspoons of dough at a time, roll into balls and lay them on the baking sheets, spaces about 2 inches apart. Bake until just starting to brown, about 12 minutes.
4. If desired, roll in powdered sugar while hot. Cool completely on wire racks.
These are one of my all time favorite cookies. This recipe is from Art’s mom and she sent us a bag of them for Christmas in 1997 and I fell in love. I think she adds more flour than I do since I can never quite seem to get them to form perfect balls like she makes. I also skip rolling in sugar step which gives these cookies their name since it also gives them the ability to make quite a bit of mess. I love them with or without the powdered sugar coating. Yum.