Finely chop the pecans. You don’t want big chunks in these cookies. Sorry about the ginormous photo of the cutting board. I had help with the pics on this post from my daughter. Cream the butter with 3/4 cup of confectioners sugar. Add the egg, vanilla extract and almond extract. Whisk the flour, baking powder, salt and pecans together in a separate bowl. Add to the butter mixture and mix just until combined.
Ingredients
- 1 stick butter - softened
- 1 egg
- ¾ cup confectioners sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ - ½ cup confectioners sugar (to coat)
- 4 oz pecans, finely chopped
Instructions
- Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
- Chop the nuts, set aside.
- Beat together the butter and ¾ cup confectioners sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.
- Whisk together the flour, baking powder, salt and chopped pecans in a bowl. Add the dry ingredients to the butter and mix until just incorporated. Scraping down the bowl.
- Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
- Bake about 10 minutes or until firm.
- Watch closely, you don't want them to brown too much on the bottoms.
- Remove from cookie sheet to a wire rack and allow to cool completely.
- Spread the ¼ cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.
Thanks done share recipes to : http://dontsweattherecipe.com/italian-butterball-cookies/