- Preheat oven to 350°F (180°C).
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy (about 20 seconds).
- Add 1/2 cup powdered sugar and salt, and mix well. Blend in the vanilla extract.
- Sprinkle the cornstarch over the mixture. With the mixer on low speed, slowly add the flour and mix just until combined. Stir in the pecans.
- Scoop the dough, 1 tablespoon at a time, and roll it into balls. Place the balls on ungreased baking sheets.
- Bake in the preheated oven for 13–15 minutes, until the bottom edges are lightly golden. If you experience spreading, chill the dough balls for 1 hour before baking.
- These cookies are best when dry in texture, so do not underbake. They should be dry but melt-in-your-mouth delicious.
- Once baked, remove from the oven and allow to cool for a few minutes. While still warm, roll the cookies in 1 1/2 cups powdered sugar.
- Transfer the cookies to a wire rack to cool. After they cool completely, roll them in powdered sugar again, pressing gently to apply a thick coating.
- Store cookies in an airtight container.
Notes
- If the dough spreads too much while baking, chilling it before baking can help maintain the shape.
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