Ingredients
1
cup butter
1/2
cup finely chopped pecans
3/4
cup granulated sugar
1
teaspoon ground cinnamon
1
tablespoon vanilla
1 1/2
cups Gold Medal™ all-purpose flour
1
cup powdered sugar
Preparation
In 1-quart saucepan, melt butter over medium-high heat. Add pecans; cook about 5 minutes, stirring constantly, until butter begins to turn brown. (Butter will get foamy as it cooks so gently stir to prevent nuts from burning.) Remove from heat; pour into bowl. Refrigerate 15 to 20 minutes or until mixture is cooled.
Heat oven to 350°F. In large bowl, beat cooled butter-pecan mixture and granulated sugar with electric mixer on medium speed until well mixed. Add cinnamon and vanilla; beat well. Reduce speed to low; gradually beat in flour until dough forms.
Roll dough into 1-inch size balls; place on ungreased cookie sheets.
Bake about 12 minutes or until cookies are light golden brown (do not overbake). Immediately remove cookies from cookie sheets to cooling racks. Cool 1 to 2 minutes.
Place powdered sugar in medium bowl. Roll warm cookies in powdered sugar to coat; return to cooling racks. Cool completely, about 15 minutes. Reroll cookies in powdered sugar.
