I used softened butter instead of margarine. The dough was easy to mix when I used my hands, difficult with a fork. I bought chopped pecans that were not chopped very well, so I re-chopped them and should have chopped them more. FINELY chopped pecans would be best. Also I only cooked for 20 minutes at a time.. at 25 minutes the bottoms burned.
I love this recipe especially around the holidays. It makes a nice contrast to all the chocolate and sugar cookies on the plate. I did make a few changes to this recipe; using powdered sugar and real butter makes the cookie really smooth and melt in your mouth. I have also made it with Pillsbury’s Best Gluten Free flour mix for my gluten intolerant friends and it was wonderful! We like smaller cookies that you can pop in your mouth so this recipe made about 4 doz. The recipe does not say but most butter cookies are easier to work with if the dough is chilled 30 min before forming.
INGREDIENTS
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)
PREPARATION
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!
From: allrecipes.com
