Ingredients
- 1 confectioners sugar
- 2 1/4 c sifted cake flour
- 1 c softened butter (unsalted)
- 1/2 c sifted confectioners sugar
- 3/4 c pecans (chopped)
- 1 ts vanilla
- 1/4 ts salt
until peaks are very light brown, about 7 minutes. Transfer to cooling rack. While still warm (but not hot), use a sifter to sprinkle generously with confectioners' sugar. This 1989 first-place recipe comes from Chris Merrill of Elk Grove Village. The cookies are slightly sweet and very buttery, so they melt in your mouth. from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989 ----
