Description
Ingredients
Units
Scale
- 1 1/2 cups (185 grams) pecans, chopped and toasted (chop them small creating fine crumbs and also larger pieces for texture. Feel free to use walnuts, hazelnuts or almonds.)
- 1 cup (227 grams or 8 ounces) unsalted butter, room temperature (see notes)
- 1/3 cup (66 grams) sugar
- 1 teaspoon vanilla
- 1/4–1/2 teaspoon salt (a little more salt goes well with the nuts)
- 1 1/2 cups (188 grams) all-purpose flour
- 1/2 cup (51 grams) rye flour or wheat flour or all-purpose flour
- 1/2–1 cup (60-120 grams) powdered sugar
Instructions
- Toast the chopped pecans in the oven at 325F for 5-10 minutes, keep a close eye they will go fast. Cool completely.
- Combine the butter and sugar, beating until lightened and creamy. Add vanilla and salt.
- Add completely cooled toasted pecans, rye flour and all purpose flour. The dough will be coarse and crumbly but will stick when you press together. Press roughly a tablespoon of dough (20 grams) in your hand squeezing and rolling into a 1 inch ball shape. Place about an inch apart on cookie sheets.
- Bake in a preheated oven at 325F for 20-25 minutes.
- While cookies are still warm, toss in a bowl of powdered sugar, covering the entire cookie. The cookies should still be warm, this will create a glaze on the cookies. Cool completely then toss in powdered sugar again.
Store in an airtight container. Cookies will keep about 5 days. They freeze perfectly.
Notes
Butter should sit out at room temperature for about 1-2 hours. You don’t want it too soft. It should still be cool to the touch but indent easily when you press it with your finger.
Nutrition
- Serving Size: 1 cookie
- Calories: 73
- Sugar: 3.4 g
- Sodium: 10.5 mg
- Fat: 4.1 g
- Saturated Fat: 2.1 g
- Carbohydrates: 8.3 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 6.2 mg