This recipe was sent to us by rachaelray.com visitor Julie Greene, who says, “My mom has been making these forever and adapted it from her McCall’s Cook Book, way back when!”
- 1 cup all-purpose flour, sifted
- 1/2 cup soft butter or margarine
- 1 cup pecans or hazelnuts, finely chopped
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Confectioners’ sugar
Pre-heat the oven to 375°F.
In a large bowl, combine all the ingredients except the confectioners’ sugar. With your hands, mix until thoroughly blended. Refrigerate for 30 minutes.
Using your hands, roll the dough into balls approximately 1 1/4 inches in diameter. Place the balls 1 inch apart on ungreased cookie sheets.
Bake for 15-20 minutes, or until the cookies are set but not brown. Let stand for 1 minute before removing the cookies from the cookie sheets. Remove to wire rack; cool slightly.
Roll the cookies in confectioners’ sugar while still warm; cool completely. Just before serving, re-roll in confectioners’ sugar.