Recipe courtesy of Gale Gand
Myrna's Hungarian Pecan Cookies
- Yield: About 4 dozen small cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 94
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 1
Ingredients
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
2 1/4 cups all-purpose flour
1 cup finely chopped pecans
Directions
- Preheat oven to 350 degrees.
- Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.