Prep Time: ten minutes
Total Time: one hour, five minutes
Chilling Time: 30 minutes
Ingredients:
one cup (two sticks or 16 Tablespoons) butter, at room temperature
3/4 cup granulated white sugar
one teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 cups (about 6 ounces) ground pecans, divided use
1/2 cup unsweetened cocoa powder
1/3 cup confectioners' sugar
Preparation:
Preheat oven to 350 F. Line cookie sheets with silpats, parchment paper, or grease pans lightly.
Cream butter, sugar, and vanilla extract together until light and fluffy.
Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.
Whisk together flour, one cup ground pecans, and cocoa powder, then beat flour mixture in to butter mixture. Chill dough for 30 minutes or more until firm.
Form dough in to 1-inch balls. Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets. Bake for twenty to 25 minutes. Icy, then dip pecan sandy cookie tops in any remaining pecan sugar.
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