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1
To toast pecan pieces: Spread nuts in single layer in shallow baking pan.
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2
Bake at 350F for 5 to 10 minutes or until light golden brown; watch carefully and stir once or twice.
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3
Cool.
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4
Place nuts in food processor; cover.
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5
Process by pulsing with on/off action until paste forms (will appear grainy).
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6
Add butter, sugars, baking soda and baking powder; process just until combined.
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7
Add egg and vanilla; process just until combined.
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8
Add flour.
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9
Process by pulsing with on/off action just until combined.
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10
Transfer to large bowl.
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11
Cover; refrigerate for a minimum of 1 hour until firm.
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12
Heat oven to 375 Degrees F.
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13
Shape dough into 1-inch balls and roll in additional granulated sugar to coat.
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14
If you choose to use a cookie scooper, you must then hand-roll each ball for best, optimal results.
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15
It's worth the extra step; I've tried both ways!
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16
Place, 2 inches apart, on ungreased or Silpat-lined cookie sheets.
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17
Flatten slightly with bottom of glass, dipping in sugar to prevent sticking.
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18
Bake 7 to 9 minutes or until lightly browned.
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19
Remove from oven and immediately sprinkle additional granulated sugar over warm cookies for extra sparkle.
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20
Cool for 2 minutes; remove from cookie sheets.
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21
Cool on wire racks.
