To toast the pecans, spread them out in a single layer on a rimmed baking sheet and bake at 350°F, stirring occasionally, until fragrant, about 10 minutes. Take care not to overprocess the nuts in step 1; you want them to be finely ground, not paste-like. If desired, sift confectioners’ sugar over cookies just before serving.

　　

Ingredients

Makes about 4 dozen

　　2 cups pecans (about 5 1/4 ounces), toasted

　　2 1/2 cups all-purpose flour

　　1/2 teaspoon baking powder

　　1 1/2 teaspoons coarse salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 1/4 cups confectioners’ sugar, sifted

　　1 large egg

　　2 teaspoons pure vanilla extract

　　

Step 1

Process pecans in a food processor until finely ground; set aside.

　　

Step 2

Whisk together flour, baking powder, and salt in a bowl. Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until just combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.

　　

Step 3

Preheat oven to 350°F. Roll tablespoons of dough into 2-inchlong logs. Roll logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies