My husband's grandmother made these buttery cookies using a star cutter. I've never tasted a cookie quite like it, so nutty and flavorful. —Louise Reisler, Bonduel, Wisconsin
Ingredients
- 2 cups pecan halves (8 ounces)
- 1 cup sugar, divided
- 2 cups all-purpose flour
- 1 cup cold butter, cubed
- vanilla sugar:
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 325°. Place pecans and 1/2 cup sugar in a food processor; process until pecans are finely ground. Transfer to a large bowl.
- Stir flour and remaining sugar into pecan mixture; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
- On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets.
- Bake 10-12 minutes or until edges begin to brown. Cool on pans 5 minutes. Meanwhile, in a shallow bowl, mix vanilla sugar ingredients until blended.
- Dip warm cookies in vanilla sugar to coat; cool completely on wire racks. Store in airtight containers.
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