Our method for preparing these classic cookies differs from most recipes. Rather than rolling them in sugar while they’re still warm, we let them cool first; this keeps the sugar from becoming pasty while preserving the cookie’s characteristic texture. The result is a cookie that truly melts in your mouth.

　　

Ingredients

makes about 6 dozen

　　1 cup (3 3/4 ounces) pecan halves

　　2 cups confectioners’ sugar

　　2 cups all-purpose flour

　　1/4 teaspoon salt

　　2 sticks (1 cup) unsalted butter, room temperature

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon pure almond extract

　　

Step 1

Preheat the oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a food processor, combine pecans with 1/4 cup confectioners’ sugar; pulse until nuts are finely ground. In a large bowl, whisk together the sugar-nut mixture, flour, and salt; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 3/4 cup confectioners’ sugar on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl as needed. Beat in the vanilla and almond extracts.Add the flour mixture, and beat on low speed until the dough just comes together.

　　

Step 3

Roll dough into 3/4-inch balls; place about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are pale on top and lightly browned on the bottom (lift with a spatula to check), 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely.

　　

Step 4

Place remaining 1 cup confectioners’ sugar in a shallow bowl, and roll cookies in it to coat completely. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter