Pecan Rounds - Cookies

Ingredients

• 1 1/2 cups toasted pecan pieces
• 1/2 cup butter, cut into pieces
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour

Directions

1. 1

   To toast pecan pieces: Spread nuts in single layer in shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown; watch carefully and stir once or twice. Cool.

2. 2

   Place nuts in food processor; cover. Process by pulsing with on/off action until paste forms (will appear grainy).

3. 3

   Add butter, sugars, baking soda and baking powder; process just until combined.

4. 4

   Add egg and vanilla; process just until combined.

5. 5

   Add flour. Process by pulsing with on/off action just until combined.

6. 6

   Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour until firm.

7. 7

   Heat oven to 375 Degrees F.

8. 8

   Shape dough into 1-inch balls and roll in additional granulated sugar to coat. If you choose to use a cookie scooper, you must then hand-roll each ball for best, optimal results. It's worth the extra step; I've tried both ways!

9. 9

   Place, 2 inches apart, on ungreased or Silpat-lined cookie sheets. Flatten slightly with bottom of glass, dipping in sugar to prevent sticking.

10. 10

    Bake 7 to 9 minutes or until lightly browned. Remove from oven and immediately sprinkle additional granulated sugar over warm cookies for extra sparkle. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks.