August 3, 2012
MAKES ABOUT 4 DOZEN
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INGREDIENTS? cup pecans
? cup sugar
1 ? cups flour
1 tsp. ground cinnamon, preferably canela (available at ranchogordo.com)
? tsp. kosher salt
6 tbsp. unsalted butter, softened
1 ? tsp. vanilla extract, preferably Mexican
1 cup confectioners' sugar
INSTRUCTIONS1. Combine pecans and ? cup sugar in food processor, and process until very finely ground, about 30 seconds. Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated. Add butter and vanilla, and process until dough just comes together and forms a ball. Transfer ball to lightly floured work surface, and form into a disk; wrap in plastic wrap, and refrigerate for 1 hour. Meanwhile, place confectioners' sugar in a large bowl; set aside.
2. Heat oven to 350°. Transfer dough to work surface, and using a rolling pin, roll dough until ?" thick. Using a 1 ?" round cutter, cut out cookies and transfer to parchment paper-lined baking sheets, spacing them 2" apart. Reroll dough scraps and cut out more cookies; transfer to the baking sheet. Chill cookies for 30 minutes....
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