1 cup (2 sticks) butter,
cut up, softened (no substitutions)
1 teaspoon vanilla extract
2 cups all-purpose
1/4 teaspoon salt
1/2 cup semisweet-chocolate mini-chips
Heat oven to 325 degrees F.
In food processor, with knife blade attached, pulse pecans and 1/4 cup sugar
until pecans are finely ground. Add butter and vanilla extract; pulse until butter
is incorporated. Add flour and salt, and pulse until evenly moistened.
dough to medium bowl; stir in chocolate chips. With floured hands, shape dough by
heaping teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large
Bake cookies for 20 to 22 minutes or until bottoms are lightly browned.
Transfer cookies to wire rack to cool slightly.
Place remaining 1 cup confectioners' sugar in medium bowl.
While still warm,
gently roll cookies, one at a time, in sugar to coat.
Place cookies on wire rack
to cool completely.
When cool, gently roll cookies in sugar again.
Repeat with remaining
dough and sugar.
Store cookies in tightly covered container up to 3 weeks.
Yield: About 4 dozen cookies
Each cookie: About 85 calories, 1 g protein, 9 g carbohydrate, 6 g total
fat (3 g saturated), 0 g fiber, 11 mg cholesterol, 55 mg sodium