Ingredients
- Cookie
- 3/4 cup Diamond of California® pecans, chopped
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup sugar
- 1 teaspoon McCormick vanilla extract
- 1/8-1/4 teaspoon salt
- 1 cup all-purpose flour
- Coating
- 1/2 cup sugar
- 1/4 teaspoon McCormick cinnamon
- 1/8 teaspoon McCormick nutmeg
The Steps
- Preheat oven to 350. Spread chopped pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 12 minutes. Let cool. Leave oven set to 350.
- Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add vanilla, salt, and flour, mix until dough comes together. Fold in pecans.
- Shape into 2-inch balls. Mix together ½ cup sugar, cinnamon and nutmeg. Roll in balls in sugar mixture. Place 3 inches apart on a baking sheet. Gently flatten with the bottom of a glass, reshaping sides if necessary. Sprinkle with sugar mixture.
- Bake until golden brown, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
