Makes 28 cookies
GKC follows lots of food websites and magazines in hopes of trying some of the best new recipes each week. We also like to peek in on the contests and see who wins. This recipe, although the runner-up recipe, was one of my favorites from a recent contest. The low oven temperature is the secret to developing the melt-in-the mouth texture.
1 cup unsalted margarine, room temperature
2 cups powdered sugar, divided
2 teaspoons vanilla extract
¼ teaspoon butter extract, optional
2 cups flour
¼ teaspoon baking powder
1 cup chopped pecans
Preheat oven to 300 degrees. Beat margarine, ½ cup sugar, and both extracts in a large bowl with a mixer until smooth. Combine flour and baking powder in a bowl. Add to margarine mixture and beat on low speed until well blended. Stir in pecans.
Shape dough into 1-inch balls and set on greased baking sheets. Bake until cookies are pale golden brown, 25 minutes. Let cookies stand on sheets until cool enough to handle.
Put remaining 1-½ cups sugar in a shallow bowl. Roll warm cookies in sugar to coat then cool completely.