- 4 ounces pecan halves, toasted lightly and cooled
- ½ cup all-purpose flour
- ½ cup cake flour
- ½ cup plus ¾ cup powdered sugar
- ¼ teaspoon each:
- ground cloves
- ground ginger
- ½ cup soft salted butter
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
Place the pecans in a large food processor and pulse until they are fully ground. Add the flours, ½ cup powdered sugar, and all the spices. Process until combined. Add the butter, vanilla, and cream and pulse thoroughly. Scrape into a 2-quart covered container. Refrigerate 1 hour.
Preheat oven to 400°. Coat two large baking sheets with cooking spray or grease lightly. Divide dough into 36 pieces then roll into balls, about 1¼” diameter. Place 1″ apart on sheets. Bake 8-10 minutes. Remove; let sit on pans 30 minutes.
Meanwhile, rinse out and dry the 2-quart container. Place ¾ cup powdered sugar in container. Put a quarter of the cookies in this; cover, and roll them around gently in the sugar. Place cookies carefully on a rack over a cookie sheet. Repeat with the remaining cookies, 9 at a time. You can sprinkle any remaining powdered sugar over the tops of the cookies, using a fine-mesh strainer. Store covered at room temperature. Makes 36.