|Pecans||1 1⁄2 Cup (24 tbs), finely chopped|
|Butter||1 Cup (16 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
Preheat oven to 300° F.
Finely chop pecans with Food Chopper; set aside.
Combine butter and sugar in mixer bowl and beat on medium speed until light and fluffy.
Beat in vanilla extract.
On low speed, blend in flour and pecans until well blended.
With small Stainless Steel Scoop, drop cookies 1 inch apart onto 15-inch Round Baking Stone.
Bake 18 to 20 minutes or until cookies just begin to brown around edges.
Cool 2 to 3 minutes on stone, then transfer to Non-Stick Cooling Rack to finish cooling.
Sprinkle with confectioners' sugar while still warm.