A favorite of all and there are so many different versions of this cookie-the Austrian kipfel, Germany has kipfel and this Mexican cookie are all very similar. You could vary the nut if you wished. This recipe is adapted from the California Culinary Academy cookbook that I love. I think it is best to bake these cookies an hour after chilling the dough as it tends to be a little crumbly when chilling it overnight. Either way it is a delicious cookie!
1 c. (115 g.) pecan pieces, toasted, cooled and finely chopped
1 c. (225 g. or 2 sticks) unsalted butter, softened
3/4 c. (85g) powdered sugar, sifted
2 t. vanilla extract
2 c. (280 g) flour
1/2 t. kosher salt
1 c. + powdered sugar to roll cookies in before baking
Preheat oven to 350 degrees. Mix flour, salt and pecans together-I like to do this in the food processor so the nuts are finely chopped and mixed with the flour and salt. In a mixer cream the butter and 1/2 c. confectioners’ sugar, beat until fluffy. Beat in vanilla. Gradually add the flour mixture, beating just until the dough clings together. Chill dough for one hour or overnight. Bring to room temperature before baking. Shape into 1 1/2″ balls or the size of your choice. Roll in powdered sugar. Place on a baking sheet and bake for 20-25 minutes. Let cool 5-10 minutes and roll in confectioners’ sugar again. Makes about 32 cookies.