It’s National Cookie Day! I dug out these yummy cookies to share.
Toasted Pecan Mounds
What You need
1 cup pecans ( toasted and cooled)
1 3/4 cups confectioners’ sugar
2 sticks (1 cup) cold unsalted butter
cut into small pieces)
2 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
Before You start preheat oven to 325°F.
Lets Make It! Pulse pecans with 3/4 cup of the sugar in food processor until finely ground (do not overprocess). Add butter, vanilla and salt; process, scraping bowl often, to blend. Add flour; pulse just until dough forms a ball. Lightly flour your hands and lightly roll into 1-inch. balls. Place 1 inch apart on ungreased baking sheet. Bake 20 minutes or until tops are dry and set and bottoms are light brown. Cool cookies on sheet 10 minutes. Gently (they’re extremely fragile) roll warm cookies in remaining 1 cup confectioners’ sugar to coat. Cool, then roll in sugar again.
*Katies Tid Bits Storage Tip: Store airtight with wax paper between layers at cool room temperature up to 2 weeks. makes about 2 dozen
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