Position a rack in the middle of the oven and preheat to 325 degrees. Line 2 large cookie sheets with parchment paper.
In a bowl, sift together the flour and salt; set aside. In a food processor, combine the pecans and the 2/3 cup confectioners' sugar. Pulse to chop the nuts coarsely, then process until finely ground, about 2 minutes. In a large bowl, combine the butter, ground pecan mixture, and vanilla. Using a mixer on medium speed, beat until well blended, about one minute. Slowly add the flour mixture and beat on low speed just until incorporated.
Scoop up a level tablespoonful of the dough, then roll the dough between the palms of your hands into a ball and place the dough ball on a prepared cookie sheet. Repeat with the remaining dough, spacing the dough balls 1 inch apart. Bake, 1 sheet at a time, until the cookie tops are lightly browned, 18-20 minutes.
Let the cookies cool on the cookie sheet for five minutes, then, using a metal spatula, transfer to wire racks to cool completely, about 30 minutes.
Sift the 1 cup confectioners' sugar into a shallow bowl. Lightly roll each cooled cookie in the sugar to coat it completely. Store the cookies in an airtight container at room temp for up to 3 days
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 57 (67%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 10.2mg||3 %|
|Sodium 66.7mg||2 %|
|Potassium 22.6mg||1 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 85
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