The ideal complement to this delectable cold buckwheat noodle salad with Asian flavors is succulent pork tenderloin.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ½ cup butter, softened
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 cup sifted cake flour
- 1 cup pecan halves
- ½ cup confectioners’ sugar for rolling
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
- Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners’ sugar. When they are cooled, roll them again.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 27 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Comments were: “Wow”, “Wow”, and “These are amazing.”
These came out as I remember them from growing up. I think they need to be a bit sweeter though.
Same recipe from growing up, so yummy!
This is my family’s recipe also, great to find it! Instead of rolling the cookies in the confectioner’s sugar, we shake them in a brown paper bag, a few at a time…
My grandmother always made these for the holidays. They were her signature Christmas cookies. The only difference is she made a thumbprint, and then after gently rolling in powdered sugar, she filled them with tinted frosting. I can’t imagine them any other way. Oh, and she baked them for 20 mins on 350.
WOW!!! This is the recipe I have been searching for every holiday season. I did not change a thing about the recipe and they really did melt in your mouth!! Thanks for the WONDERFUL recipe!
These will curl your toes and make your eyes roll back in your head… if you like pecans. They became the favorite of my second son who began making them ALONE by the time he was 12. He uses regular flour and, not knowing anything else, they still melt and are still outrageously good!