Tea Cookies

1 ½ cups pecans
½ cup granulated sugar
2 cups flour
¼ tsp. salt
16 tbs. butter, room temperature
2 tsps. vanilla
1 egg yolk
½ cup confectioner’s sugar, for sprinkling

• In a food processor fitted with a steel blade, pulse the nuts until half of them are finely chopped and the other half are ground.
• Transfer them to a bowl.
• Clean the food processor or wipe it and add the granulated sugar.
• Process it into a powder.
• Add the flour and salt and pulse just o blend it.
• Add the butter in small chinks and then the vanilla and egg yolk.
• Work the mixture in the pulse mode until it is damp and begins to clump into a mass. Add the nuts and pulse it to just combine it.
• Transfer the dough to a glass bowl and cover it with plastic wrap and refrigerate it for 2 hours or overnight.

Preheat the oven to 325 degrees F.

• Make 1¼ inch balls, which takes a level tsp, and place them 2 inches apart on a cookie sheet.
• Bake the cookies for 2 to 4 minutes until they start to brown.
• Rotate the sheets to distribute the heat evenly as they bake.
• After you remove them from the oven let the cookies cool completely and then dust them with the confectioner’s sugar.

Tea Cookies

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