About this recipe:These little round crumbly, shortbread-like cookies can be eaten in one or two bites! They are made with the usual ingredients plus ground pecans and cocoa, then baked and then rolled in icing sugar. Absolutely lovely! Pile a few in a clear bag and tie with ribbon to make gorgeous little food gifts at Christmas time.
Makes: 24 cookies
225g butter, room temperature
50g caster sugar
1 teaspoon vanilla extract
220g sifted plain flour
85g ground pecans
20g cocoa powder
40g icing sugar, sifted for rolling
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Lightly grease 2 baking trays.
Mix butter and sugar together until light and fluffy. Beat in the vanilla. Mix in the flour, ground pecans and cocoa powder.
Form cookie dough into 2.5cm balls and place onto the greased baking trays. Bake in the preheated oven for 20 to 25 minutes. Cool, then roll each cookie in icing sugar.
You can place pecan nuts in a clean sandwich bag and bash them with a rolling pin until they are fine crumbs. Or you can pulse them in a food processor for a few minutes.