Ingredients
This has been our go-to recipe for many years, but this year we’ve done our interpretation of it for an ideal format for us.
First comes the chopping of the nuts. We used Diamond’s baking pecans and we used our food processor to reduce it to a small, meal-like size. We eschewed chopping by hand this year. Also at this phase we preheated the oven to 325 °
Per Emeril’s steps, we creamed the butter in a food processor with the long blade attachment. We then added the vanilla and then gradually tapped in ½ cup of confectioner’s sugar beating regularly until it was light and fluffy. We sifted the flour and then added it to the butter mixture. Lastly we added the pecan mixture.
Thereafter we used teaspoons to scoop a slightly-heaping teaspoon per cookie. Removing the dough from the spoon we rolled it into a ball in our hands and made sure that there were no major cracks in the ball. These cracks create brittleness and are often the location of breaks in the cookie.
Once we filled our ungreased cookie sheet(s) with the balls,we put them in the oven for about 20 minutes. Afterward, we removed the hot balls and rolled them in confectioner’s sugar before placing them on a wire rack to cool.
Once cooled, we covered with saran wrap and have been enjoying since.