A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
In food processor, pulse together pecans, half of the flour and the salt until finely powdered. Set aside.
In large bowl, beat together butter, 1/3 cup of the icing sugar and the vanilla until fluffy. Stir in pecan mixture and remaining flour. If necessary, knead gently just until dough comes together. Roll by 1 tbsp into 6-inch (15 cm) long logs. Fold each in half lengthwise, pinching short ends together to adhere. Holding 1 end of log, turn opposite end twice to create twist. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are light golden, about 12 minutes. Let cool on pans for 10 minutes.
While cookies are still warm, gently roll in remaining icing sugar; transfer to racks to cool completely. (Make-ahead: Layer between waxed or parchment paper in airtight container; store for up to 1 week.)
Tip from The Test Kitchen: For the best texture, be sure to pulse the pecans until very fine.
Makes about 20 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 29 mg
- Sugars 6 g
- Protein 1 g
- Calories 122.0
- Total fat 8 g
- Potassium 28 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
