If you want a melt in your mouth cookie that’s easy to make, you’ll have to try this recipe. Never to early to start baking for Christmas and these will freeze for up to 3 months!

Ingredients:

  • 1 heaping cup pecans, toasted and pulsed in food processor
  • 1 1/4 cups powdered sugar (3/4 cup and 1/2 cup divided)
  • 1 3/4 cups AP flour
  • 1/4 teaspoon cinnamon
  • 1 cup unsalted butter (room temperature – 2 sticks)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Directions:

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a medium skillet, over low heat, toast the pecans for about 5 minutes, turning and stirring. Transfer the nuts to a food processor and pulse to form a coarse meal.

Place 3/4 cup of the powder sugar into a medium bowl and set aside for rolling at the end of baking.

Mix the flour and cinnamon in a small bowl, set aside.

In the bowl of a stand mixer, cream the butter and 1/2 cup powdered sugar until light and fluffy, add the salt and mix again. Add the vanilla and almond extracts while on low speed. On slow speed, gradually add the flour mixture and blend, then add the pecans and mix until combined.

Refrigerate the dough for approximately 1/2 hour. Use a 1 tablespoon cookie scoop to scoop the dough. Place the scooped dough onto the baking sheet. After all the scoops are in place, use your hands to refine them into a perfect ball.

Bake for 13 to 16 minutes, until just golden. Let cool on the baking sheets for 15 minutes, then roll the warm cookies in the reserved powder sugar. (Makes about 30-34 cookies)

(freezes well)