Directions:
- Preheat oven to 350°F Using food processor, finely grind pecans and set aside.
- Whisk flour, baking powder, and salt in medium bowl and set aside.
- Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes).
- Add egg and vanilla, mix until combined.
- Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
- Wrap dough in plastic and refrigerate until cold, about 30 minutes.
- Roll tablespoons of dough into 2 long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, about 1 apart.
- Bake cookies about 14-15 minutes, rotating pan halfway through. Cookies should be pale golden and slightly cracked.
- Transfer to wire rack to cool, about 5 minutes.
- Sift icing sugar over cookies before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3705.92 Kcal (15516 kJ) | ||
| Calories from fat | 2492.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 277g | 426% | |
|---|---|---|---|
| Cholesterol | 337.03mg | 112% | |
| Sodium | 2239.76mg | 93% | |
| Potassium | 1579.36mg | 34% | |
| Total Carbs | 277.47g | 92% | |
| Sugars | 48.46g | 194% | |
| Dietary Fiber | 28.96g | 116% | |
| Protein | 55.5g | 111% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 15.2mg | 84% | |
| Calcium | 355.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 537.73 Kcal (2251 kJ) | ||
| Calories from fat | 361.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.19g | 426% | |
|---|---|---|---|
| Cholesterol | 48.9mg | 112% | |
| Sodium | 324.99mg | 93% | |
| Potassium | 229.17mg | 34% | |
| Total Carbs | 40.26g | 92% | |
| Sugars | 7.03g | 194% | |
| Dietary Fiber | 4.2g | 116% | |
| Protein | 8.05g | 111% | |
| Vitamin C | 0.3mg | 4% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 2.2mg | 84% | |
| Calcium | 51.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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