2 sticks of butter (room temperature)
2 cups of powdered sugar
2 tsp of vanilla extract
2 cups of flour
1 cup of pecans- lightly toasted then finely chopped
1/8 tsp ground cinnamon
Using a non-stick pan set on medium-high heat, toast the pecans for about 5 minutes. Flipping over every 2 minutes. Remove from the heat and let cool, then chop them using a sharp knife. I tried to chop as finely as I could, if it’s a little course it’s okay. I like the cookies to have character
Now, get your electric mixer and the paddle attachment, mix the butter until creamy and fluffy. Add in 1/2 cup of powdered sugar and the vanilla, mix until combined. Add in the flour, and pecans.
Set up two large squares of plastic wrap on your counter. Divide the dough in half in the mixer bowl, and place each half in the center of each plastic wrap square. Shape into a ball as you gather the plastic wrap. Place the balls in your fridge and let them sit for about 30 minutes.
Preheat your oven to 350. Grab a pie dish and whisk the remaining powder sugar and cinnamon, set aside. Now grab one of the chilled balls and begin working small balls. I made mine a little large, size of a small ball. You can make them the size of a quarter so they are small
Place onto a non-greased cookie sheet. Keep them about 1/2 inch apart. Bake until the tops are a little golden brown, about 18 minutes. Let the cookies cool a minute before removing them from the sheet, or else they will fall apart. Place them in the pie dish with the cinnamon sugar and toss. Let them continue cooling in a separate plate.
Let the cookie sheets cool before continuing to bake cookies. Use all the cookie dough
You can make these a day ahead, store in an airtight container coated with any remaining cinnamon sugar.