Directions:
- Preheat oven to 350°F (180°C).
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix the butter on medium speed until creamy, about 20 seconds.
- Blend in 1/2 cup powdered sugar and salt.
- Mix in vanilla.
- Sprinkle cornstarch over the mixture (just so it doesn’t blend into one area) then with the mixer set on low speed slowly add in flour and mix just until combined.
- Stir in pecan.
- Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on ungreased baking sheets and bake in a preheated oven for 13 – 15 minutes, until bottom edges are lightly golden (for anyone having problems with spreading, just chill the dough balls for 1 hour then transfer to the baking sheet and bake and that should help).
- These are a cookie that I think are best when they aren’t moist in the center so I’d say don’t underbake them. These are a cookie that is meant to be dry.
- Dry but a melt in your mouth is kind of dry.
- Remove from oven and allow to cool for several minutes then while the cookies are still warm, pour 1 1/2 cups powdered sugar into a bowl and roll cookies in powdered sugar.
- Transfer to a wire rack to cool, then once cookies are cool, roll in powdered sugar once more, this time generously coating them (I pressed it into the powdered sugar to give it a thick coating).
- Store cookies in an airtight container