Serves: 30
Total Calories: 95

1 cup cake flour
1 cup pecan meal or finely ground pecans
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups powdered sugar, divided
1 teaspoon pure vanilla extract

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or
grease it lightly and set aside.
2. In a bowl, whisk together the flour, pecan meal, and salt until well blended,
and set aside.
3. In a medium bowl, beat the butter and 1/3 cup powdered sugar until fluffy.
Stir in the vanilla. Gradually add the flour mixture, beating just until the
dough clings together. Chill the dough for 20 minutes. Shape the dough into 1-
inch balls. Place the cookies about 2 inches apart on the baking sheet. Bake
until firm and light brown, about 12 minutes.
4. On a rimmed baking sheet or dish, spread about 1/2 cup of the remaining
powdered sugar. As the tender cookies finish baking, gently transfer 3 or 4
to the sugar-lined dish. Sift or sieve some of the remaining powdered sugar
over the warm cookies. Transfer to a rack to cool completely. Repeat with
the remaining cookies and powdered sugar.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 30
Total Calories: 95
Calories from Fat: 48

More Recipes from the Holiday Baking Cookbook:
Christmas Day Trifles for You and Me
Flashy Cocktail Rings with a Trio of Seeds
Gingerbread Men and a Few of Their Holiday Friends
Linzer Wreaths
Saint Lucia's Saffron Crown
Snowflake Cake
Sofia's Snow Pillows
Stir-Up Sunday Fruitcake
The Kid's Cinnamon-Roll Christmas Tree
Without Thinking Twice Perfect Popovers