⏳ Yield & Time

Yield: 24 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Unsalted shortening
• 1 cup Powdered sugar
• 2 1/2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1 teaspoon Pure vanilla extract
• 1 cup Chopped pecans

📖 Instructions

1. Preheat your oven to 325°F (160°C). This is crucial for perfectly baked cookies; don't skip this step!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted shortening and 1 cup of powdered sugar until the mixture is light and fluffy. A stand mixer works best, but a hand mixer will also do the job. Don't rush this, or you'll end up with some seriously lumpy cookies!
3. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Use a sifter if you have one, it makes a world of difference for lighter cookies. If you don't have one, don't worry too much, it'll still be delicious!
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. A few lumps are better than tough cookies, trust me!
5. Stir in 1 teaspoon of pure vanilla extract. I always use Nielsen-Massey, but any good quality one will do. Mmmm, that vanilla smell!
6. Stir in 1 cup of chopped pecans. Make sure to chop them fairly finely so they're evenly distributed throughout the cookies.
7. Roll the dough into 1-inch balls. Use a cookie scoop or simply roll them by hand; whatever works for you. Make them uniform if you want them to bake evenly, but let's be real, who cares if they're all slightly different sizes? They're homemade!
8. Place the cookie balls onto ungreased baking sheets, leaving about 2 inches between each cookie. You might need two sheets depending on your batch size.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them, as they can burn easily if you aren't careful!
10. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is important so they don't get soggy!
11. Once the cookies are completely cool, roll them in powdered sugar. This is the fun part! Place them in a large bowl and gently toss to coat them evenly, repeating this process once or twice for a really nice thick coating. Mmm, that powdered sugar!
12. Store the cookies in an airtight container at room temperature. They'll be wonderfully delicious for about a week. I always share mine before they last that long, though!

📝 Notes

• Make sure your shortening is softened, but not melted. Room temperature is perfect.
• If your dough is too dry, add a teaspoon or two of milk. Too sticky? Add a bit more flour.
• For extra flavor, try adding a pinch of cinnamon or nutmeg!