Country Living (USA)
Pecan Snowflake Cookies
WORKING TIME 40 minutes TOTAL TIME 2 hours, 45 minutes (including chilling and cooling) MAKES about 3 dozen (various sizes) 1 cup pecans
1 cup confectioners’ sugar, divided
1 cup (2 sticks) unsalted cold butter, cut into small pieces
1 teaspoon pure vanilla extract
2 cups all-purpose flour, spooned and leveled, plus more for working
1/8 /2 teaspoon kosher salt
1 teaspoon ground cinnamon
1. Pulse pecans and
3/4 cup sugar in a food processor until finely ground, 10 to 12 times. Add butter and vanilla. Pulse until smooth, 14 to 16 times. Add flour, salt, and cinnamon. Process until combined, 15 to 20 seconds. Roll between parchment paper to 1/4-inch thickness. Chill until firm, 30 minutes or up to 2 days.
2. Preheat oven to 350°F. Line two baking sheets with parchment paper.
3. Using a floured snowflakeshaped cookie cutter, cut out cookies and place on prepared baking sheets, spacing 1 1/2 inches apart. Bake until lightly golden brown around the edges, 7 to 10 minutes. Cool on baking sheets on wire racks.
4. Dust with remaining 1/4 cup confectioners’ sugar.