1 c. pecans
1 c. confectioners’ sugar, divided
1 c. (2 sticks) unsalted cold butter, cut into small pieces
1 tsp. pure vanilla extract
2 c. all-purpose flour, spooned and leveled, plus more for working
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
- Pulse pecans and 3/4 cup sugar in a food processor until finely ground, 10 to 12 times. Add butter and vanilla. Pulse until smooth, 14 to 16 times. Add flour, salt, and cinnamon. Process until combined, 15 to 20 seconds. Roll between parchment paper to 1/4-inch thickness. Chill until firm, 30 minutes or up to 2 days.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Using a floured snowflake-shaped cookie cutter, cut out cookies and place on prepared baking sheets, spacing 1 1/2 inches apart. Bake until lightly golden brown around the edges, 7 to 10 minutes. Cool on baking sheets on wire racks.
- Dust with remaining 1/4 cup confectioners’ sugar.
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