Posted by: marthabernie | October 22, 2013


My mother got the recipe for these cookies off the back of a box of powdered sugar, but they were called something else.  She was always careful not to leave them in the oven too long.  They don’t brown much, and you tend to leave them in the oven waiting for them to brown.  That makes them very dry.  This recipe calls for reduced heat in the oven, which will probably solve that problem.  These cookies will melt in your mouth.


16 tablespoons unsalted butter, softened

6 tablespoons, plus 1 cup confectioners’ sugar

1-3/4 cups flour

2 cups finely shopped pecans

1 teaspoon vanilla

Heat oven to 275 degrees F.  Using a hand mixer, whip butter and 6 tablespoons sugar in a bowl until fluffy.  Slowly add flour; beat until combined.  Stir in pecans and vanilla.  Shape dough into 3/4 inch balls; place on parchment paper lined baking sheets.  Bake, rotating sheets halfway until cookies are set, about 25 minutes.  Transfer cookies to a wire rack, let cool.  Place remaining 1 cup sugar in a shallow dish, roll cookies in sugar until completely coated.


  1. they sound delicious!


    • They are….they sort of melt in your mouth.


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