Many countries, including Greece and Russia, have variations on these crumbly, sandy, nut-rich cookies. Whatever their origin, the treats are nearly always rolled twice in confectioners’ sugar after baking, which is why there’s so little sugar in the dough.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal.
Step 2
Add butter, and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes. Dough can be frozen, tightly wrapped, up to 3 months.
Step 3
Preheat oven to 325°F, with racks in upper and lower thirds. Scoop off level tablespoons of dough, and roll into balls. Space 1 1/2 inches apart on two large baking sheets. Bake, rotating sheets from top to bottom and front to back halfway through, until just lightly golden around edges, 20 to 25 minutes.
Step 4
Cool 5 minutes on sheets; transfer to a wire rack to cool completely. Place confectioners’ sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess each time. Cookies can be stored up to 1 week at room temperature in an airtight container, between layers of waxed or parchment paper.
