Adapted from Paula Deen
Makes approximately 30 cookies
Cream butter and 1/2 cup sugar together until smooth and fluffy. Add vanilla and begin adding the flour gradually. Once flour is fully incorporated, add toasted pecan bits on the lowest speed of your mixer or use a spatula.
The dough should be very stiff and not very sticky. Begin preheating oven to 275F. Chill for 30 minutes.
Shape about a tablespoon's worth of dough into a crescent moon shape and place onto a lined cookie sheet. These don't spread very much, so they can be placed about one inch apart. Bake for 40 minutes.
Remove to a rack and as soon as they are cool enough to handle, roll them around in the remaining cup of confectioners' sugar. Alternatively, put the sugar into a baggie and toss the cookies in. Fast and easy! Replace them on the racks and continue to cool. Store in an airtight container or freeze.
A recipe from http://kitchenmouse.rozentali.com/2009/09/wedding-cookies/
Posted by Cori Rozentāle on .