© Chris Court
Active Time
25 MIN
Total Time
1 HR
Yield
Serves : Makes 36

The recipe for these smör bullar—light, crumbly pecan cookies similar to Mexican wedding cakes—comes from the terrific Swedish cook Marge Peterson. Slideshow: More Cookie Recipes

How to Make It

Step 1    

Preheat the oven to 325° and line 2 baking sheets with parchment paper. In a stand mixer fitted with the paddle, cream the butter with the 1/4 cup of confectioners’ sugar and the vanilla at medium speed until smooth and pale, about 2 minutes. Mix in the flour and pecans at low speed. Cover the dough with plastic wrap and refrigerate until firm, at least 30 minutes.

Step 2    

Roll tablespoons of the dough into balls and arrange them on the prepared baking sheets 1 inch apart. Bake the cookies for about 20 minutes, until cooked through and lightly golden on the bottom. Transfer the cookies to a rack to cool slightly. Coat the warm cookies with confectioners' sugar and let cool completely. Sift more confectioners’ sugar over them and serve.

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