Super Sized Butter Pecan Meltaways

Total Time: 38 mins Preparation Time: 15 mins Cook Time: 23 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups finely ground pecans
• 3 tablespoons powdered sugar, for dusting

Recipe

• 1 sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
• 2 in a large bowl, using an electric mixer on medium speed, beat the butter, 1/2 cup of powdered sugar, and vanilla until smoothly blended -- about 1 minute.
• 3 stop the mixer and scrape down the sides of the bowl as needed during mixing.
• 4 on low speed, add the flour mixture, mixing just until it is incorporated and the dough looks smooth -- mix in the pecans until thoroughly blended.
• 5 form this dough into a 6x 21/2" x 2 1/2" block. wrap in plastic wrap and refrigerate for at least 3 hours or overnight, until it is cold and firm.
• 6 position a rack in the middle of the oven.
• 7 preheat the oven to 325*.
• 8 line two baking sheets with parchment paper.
• 9 unwrap the cold dough.
• 10 use a large sharp knife to cut the dough into eighteen 1/3" slices.
• 11 place the cookies 1" apart on the prepared baking sheet.these cookies do not spread a lot.
• 12 bake one sheet at a time until the edges and bottoms are lightly browned, about 23 minutes.
• 13 cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
• 14 push the cookies close together on the rack.
• 15 sift the 3 tbls powdered sugar over the tops to coat them lightly but evenly.
• 16 the cookies can be stoed in a tightly covered container at room temperature for up to 3 days.