Timberline Tea Cakes

From Diane Mott Davidson
Timberline Tea Cakes

3/4 cup chopped pecans
1/2 pound (2 sticks) unsalted butter, softened to room temperature
1/2 cup confectioner's sugar
1/4 teaspoon salt
1 teaspoon double-strength vanilla extract or two teaspoons regular vanilla extract
2 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled off
Additional confectioner's sugar

Preparation:
In a medium-sized non-stick skillet, toast the chopped pecans over medium-low heat, stirring frequently with a wooden spoon, until very lightly browned, about 5 minutes. They should emit a strong nutty scent. Remove from the heat and set aside to cool.

Beat the softened butter until it is creamy, then beat in the sugar, salt and vanilla. Beat well for several minutes, until the ingredients are fluffy and well combined. Stir in the cooled nuts and the flour.Cover the bowl with plastic wrap and chill for an hour.

Pre-heat the oven to 350°F.

Using a standard medium-sized ice cream scoop (4-teaspoon capacity), scoop out the dough onto wax paper. Then roll each scoop into a ball and place on ungreased cookie sheets.

Bake 13-15 minutes, until set but not more than very lightly browned. Allow the cookies to cool on racks. When cool, roll the cookies in confectioner's sugar until coated.

Makes about 2 1/2 dozen cookies.