Serves: 36
Total Calories: 62
1. Put the pecans, 2 tablespoons of the sugar, and salt in a food processor. Process until the nuts are finely ground, about 20 seconds. Transfer the nut mixture to a small bowl. Put the butter and remaining sugar in the processor and process about 15 seconds, or until creamy. Add the egg and process 15 seconds. Add the reserved nuts and vanilla. Add the flour and pulse 6 to 8 times until blended. Transfer the dough to a bowl, cover and refrigerate for 2 to 3 hours, until cold and firm.
2. Preheat the oven to 375°. Grease one large or two medium cookie sheets or line with parchment paper. Roll the chilled dough into walnut-size balls. Place about 1 inch apart on the cookie sheet. Bake 12 to 14 minutes, or until the cookies are lightly browned around the edges and the tops are slightly rounded and still light in color (If using 2 cookie sheets, rotate on the oven racks midway through for even baking.) Transfer to a rack.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pecan Butter Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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