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This is a friend’s grandmother’s recipe and I was so honored to receive it. I had to make some adjustments to make it easier to understand, but otherwise it’s a genuine handed down family recipe. These cookies are very popular in South Texas and I’ve always wanted to make them from scratch. They’re quite easy and make a lot of cookies.
Makes 4 dozen cookies
- 3 1/2 cups all purpose flour
- 1/2 cup pecans that have been pulsed in a food processor until you have a fine consistency
- 4 tsp baking powder
- Pinch of salt
- 3/4 cup sugar
- 3 eggs
- 1 1/2 cups shortening
- 1 cup powdered sugar (place in a large plastic freezer bag)
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Combine dry ingredients in a mixer with the bread kneading attachment.
- Once combined add the eggs & shortening to the flour mixture. Knead for around 4 minutes.
- Add 1 TBS heavy cream if you see a lot of grainy crumbles. The mixture should come together in a large chunk. Empty the mixture onto a large piece of plastic wrap. Work it into a ball. Wrap tightly and let rest in the refrigerator for at least 5 minutes.
- Using a 1 inch scoop, form the dough into balls. I like to scoop 20 or so and then roll each of them with my hands to make a ball. Place them evenly on the prepared baking sheet.
- Bake for 20-25 minutes.
- Remove from oven & place 4 or 5 cookies in the bag of powdered sugar. Shake the bag and then carefully remove the cookies and line up in a clean baking sheet to cook. Continue doing this until all the cookies are coated with sugar.