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.

Ingredients

  • 1 cup Unsalted butter, softened
  • ½ cup Confectioners' sugar, sifted
  • 1 teaspoon Vanilla
  • 2 ¼ cups Cake flour, sifted
  • ¼ teaspoon Salt
  • ¾ cup Pecans, chopped
  • Confectioners' sugar

Directions

1. Heat oven to 450℉. 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.

Notes
From the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989.

Categories
Cookies