1 c Unsalted softened butter
1/2 c Sifted confectioners’ sugar
1 ts Vanilla
2 1/4 c Sifted cake flour
1/4 ts Salt
3/4 c Chopped pecans
Confectioners’ sugar
1. Heat oven to 450 degrees. Combine butter, confectioners’ sugar and
vanilla in mixing bowl. 2. Sift flour and salt together and gradually stir into butter
mixture. Stir in chopped pecans. 3. Drop by heaping teaspoonsful onto an ungreased cookie sheet. Bake
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 —–