- Prep Time: 1h
- Cook Time: 50m
- Yield: 100 cookies
- Category: Dessert
Ingredients
- 1 c margarine, softened
- 1/2 c granulated sugar, plus more for rolling
- 2 c all-purpose flour
- 2 c pecan meal*
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. almond extract
Instructions
- Preheat the oven to 275 degrees F and prepare a sheet pan with parchment paper.
- In a mixer, cream the margarine on medium speed
- Slowly add the sugar. Beat until light and fluffy, about two minutes.
- Scrape the sides and bottom of the bowl well.
- Add in the flour, pecan meal, and flavorings. Mix until well-blended. *Pecan meal is a specialty product and in certain areas, may be difficult to find. You can grind the pecans yourself in a food processor, pulsing quickly and working with small amounts at a time. The cookie will have the same flavor but will be slightly softer in texture.
- Refrigerate the dough for several hours or overnight.
- Pinch off pieces of the dough and shape into small rounds, about the size of a marble. Be sure to leave space between the cookies on the sheet pan.
- Press the dough rounds flat, about the size of a quarter.
- Bake for 20 minutes.
- Once they are out of the oven and cool enough to handle, roll in granulated sugar, shaking off excess sugar gently.
- Place the cookies back on the sheet pan.
- Place in the oven and bake for an additional 30 minutes or until golden brown and have a great toasted pecan aroma.