Makes 4 dozen 1″ cookies
This recipe has been handed down to now 4 generations, starting with my grandma, Frances Kral. It’s a family favorite especially at Christmas. What the recipe doesn’t tell you is that these cookies taste better with age. My grandmother recommended letting them sit for at least two weeks. This make them perfect for shipping as gifts since they can’t get stale and given their shape and density, they don’t crumble.
Ingredients
- 1 cup butter
- ½ cup sifted confectioners sugar
- 1 tsp vanilla
- 2¼ cup flour
- ¼ tsp salt
- ¾ cup finally chopped nuts – the recipe doesn’t say what kind but pecans are what is typically used. Walnuts are another option if you are allergic to pecans like my mother was. Hazelnuts or pistachios would be pretty good too.
Note: my addition to this family recipe is to toast the pecans first, it gives the cookies a richer, nuttier flavor. You can toast the pecans either in the oven or by stovetop.
- Stove Top – In a medium skillet over medium heat, heat pecans until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
- Oven – Preheat oven to 350. Line a rimmed baking sheet with parchment paper or foil. Arrange pecans in single layer. Toast until brown and fragrant, stiring occassionally, about 5-10 minutes.
Instructions
- Mix butter, sugar and vanilla thoroughly
- Measure flour by dipping method or by sifting
- Stir flour and salt together, and then blend into butter mixture
- Mix in nuts
- Chill dough
- Preheat oven to 400 degrees
- Roll dough in 1″ balls
- Place on ungreased baking sheet
- Bake 10-12 minutes or until set but not brown
- While still warm, roll in confectioners sugar
- Cool
- Roll in sugar again
- Best after several days/weeks