👨‍🍳 作り方

1. 1

   In a large bowl, cream the softened butter and 100g of powdered sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and salt (if using) until well combined.

   ⏱️ 5 minutes
2. 2

   Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. Stir in the finely chopped pecans until evenly distributed throughout the dough.

   ⏱️ 5 minutes
3. 3

   Preheat your oven to 165°C (325°F). Line baking sheets with parchment paper. Roll the dough into small balls, about 1 inch (2.5 cm) in diameter. Place them about 1 inch apart on the prepared baking sheets. Gently flatten each ball slightly with your palm or the bottom of a glass.

   ⏱️ 10 minutes
4. 4

   Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set but not browned. They should still be pale. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool slightly.

   ⏱️ 15 minutes
5. 5

   While the cookies are still warm (but not hot), gently roll them in a bowl of extra powdered sugar until well coated. For a thicker coating, let them cool completely, then roll them in powdered sugar a second time.

   ⏱️ 5 minutes