These cookies have the perfect balance of pecans and spice. It is impossible to eat just one! They even inspired a poem by one of our customers.
- Yield: 24 cookies
- ½ pound (2 sticks) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon fine sea salt
- ½ cup confectioners’ sugar, plus more for coating the cookies
- 2¼ cups unbleached all-purpose flour
- 1½ cups finely chopped pecans
How to Make It
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the butter, vanilla, nutmeg, and salt on medium speed until smooth and creamy, about 1 minute. Turn the speed down to low, add the confectioners’ sugar, and beat until light and fluffy, 2 to 3 minutes. Add the flour in thirds, mixing until just incorporated, no more than 1 to 2 minutes. Gradually add the pecans, mixing until just combined; be careful not to overmix.
- Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the pecans are evenly distributed throughout the dough.
- Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Flatten each cookie with the palm of your hand.
- Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be lightly golden when done. Remove from the oven and let cool on wire racks for about 10 minutes.
- Fill a medium bowl with enough confectioners’ sugar to coat the cookies. Once the cookies are cool enough to handle, roll them in the confectioners’ sugar, coating them completely, then let cool. Store the cookies in an airtight container for up to 3 days at room temperature.