A quick and perfectly poppable cookie.
The Recipe Tin Project, as I fondly call it, is a little project where I am cooking my way through an old tin of handwritten recipes. It’s chock full of old recipe cards – most of which seem to be from the ’60s and ’70s – and there are everlasting classics like Chocolate Cake and some not so timeless creations like Jellied Chicken Gumbo. To read more about the contents of the tin and the project, you can go to the first post here.
These little cookie balls fall into the “classics” category of that tin. They’re buttery and crumbly and ridiculously easy. I’m a little bit in love with them.
- 3 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1 cup pecans, chopped
- 1 cup powdered sugar (optional)
- 1 tablespoon vanilla extract
- Preheat oven to 400°F.
- Combine all ingredients in a medium bowl and mix together with a fork. Roll into small balls (about 1-inch across) and place on baking sheet.
- Bake 13-15 minutes. Let cool and shake in a ziploc big filled with powdered sugar to coat, if using. Enjoy!