Nutritional Info

Nutrition Facts

Serving Size 1 (14g)

Calories 27
Calories from Fat 1 (2%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.5mg 0%
Sodium 27.6mg 1%
Potassium 5.9mg 0%
Total Carbohydrate 5.6g 2%
Dietary Fiber 0.2g 1%
Sugars 1.2g
Protein 0.8g 2%

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Recipe Description
My daughter-in-law Tracey's friend Dori brought these one summer afternoon when the two families got together for a "play date." These rich cookies looked especially elegant when their little girls sat down to "tea" with a porcelain tea set. Everyone got the giggles when both the girl's noses became covered in powdered sugar. Because these cookies are baked in a slow oven for a longer time, they don't have to be watched as closely as some.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


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Serves To:USMetric
3/4 Cup(c)  confectioners' sugar, siifted
1 1/2 Cup(c)  pecans, finely chopped
2 Cup(c)  all purpose flour
1 Pinch(pn)  salt
2 Teaspoon(t)  pure vanilla extract
1/4 Cup(c)  granulated sugar
1/2 Pound(lb)  unsalted butter, at room temperature


Preheat the oven to 250° F. Line two baking sheets with parchment paper. Cream the butter, granulated sugar and vanilla with an electric mixer on medium speed, scraping the bowl several times, until smooth and creamy, about 1 minute. Stir the salt into the flour. Reduce the speed to low and blend in the flour mixture just until incorporated. Stir in the chopped nuts. Roll the dough into balls slightly larger than marbles and place them 2 inches apart on the prepared baking sheets. Flatten them slightly with the heel of your hand. Bake both sheets at the same time, on the bottom third and top third oven racks, rotating the sheets from top to bottom and front to back halfway through, for 45 minutes. The cookies are done when the underside has no "raw" spots. Allow the cookies to cool for a minute or so on the baking sheets. Then, while they are still warm, gently roll them in the confectioners' sugar. Let them cool completely on the baking sheets set on wire racks. Repeat with the remaining dough. Just before serving, dust the cookies again with confectioners' sugar.

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