Pecan Snowflake Cookies

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Cooking time: 2 h.

Servings 3

These nutty cookies are tinged with vanilla and cinnamon for a delicious seasonal flavor. If you don't want to go full-on snowflake shape, you can always use pumpkin or turkey cookie cutters.

Pecans

1 cups
Confectioners' sugar, divided

1 cups
Unsalted cold butter, cut into small pieces

1 cups
Pure vanilla extract

3 pinch
All-purpose flour, spooned and leveled, plus more for working

2 cups
Kosher salt

3 pinch
Ground cinnamon

1,5 tsp.

Calories

297 kcal
Protein

10 g
Fat

20 g
Carbohydrates

39 g

Pulse pecans and sugar in a food processor until finely ground, 10 to 12 times. Add butter and vanilla. Pulse until smooth, 14 to 16 times. Add flour, salt, and cinnamon. Process until combined, 15 to 20 seconds. Roll between parchment paper to 1/4-inch thickness. Chill until firm, 30 minutes or up to 2 days.
Preheat oven to 350 °F. Line two baking sheets with parchment paper.
Using a floured snowflake-shaped cookie cutter, cut out cookies and place on prepared baking sheets, spacing 1 1/2 inches apart. Bake until lightly golden brown around the edges, 7 to 10 minutes. Cool on baking sheets on wire racks.
Dust with remaining 1/4 cup confectioners’ sugar.