1 cup butter 3/4 cup powdered sugar 2 cups all-purpose flour 2 cups pecans, finely chopped 1 tsp pure vanilla extract 1/4 tsp cardamom, powdered 1/8 tsp salt 1-2 Tbsp ice water approx. 1/2 cup powdered sugar (for rolling) Preheat oven to 325. Cream butter and sugar on high speed until fluffy. Add flour, pecans, vanilla, cardamom and salt. Mix until combined, dribbling in the ice water a little at a time. One tablespoon should be enough, but use the second if the dough seems very dry. Roll the dough into small, half-inch balls in the palm of your hand. Place on a greased cookie sheet and bake at 325 for 20 minutes. Remove the cookies from the pan and roll them in powdered sugar while they are still very warm. If the sugar melts, just roll the cookie again - a little extra sugar never hurt. This recipe yields about four dozen cookies, which keep very well in a tin or other airtight container. I usually make a couple batches for the holidays, as they have a tendency to disppear fast. Have fun! ~ |
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Wedding Cookies
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