Preheat oven to 350F degrees. Line cookie sheets with parchment paper.
Note: I’m using the Pampered Chef adjustable measuring spoons. I gotta say these were pretty darn cool. Look, it even measures as little as 1/8 teaspoon!
I already had a bag of chopped pecans so I didn’t go out and buy a bag of pecan chips. So I just took these pecans and pounded them out with my heavy meat tenderizer. You don’t want huge chunks of pecans in the cookies. You want nice small chips.
I will then re-roll the cookies in my hand so I get a nice smooth cookie dough ball.
- 1 cup butter flavored vegetable shortening
- 1 cup powdered sugar (plus more for coating)
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- ½ tsp. baking soda
- ⅛ tsp. table salt
- 1½ cups pecan chips
- Preheat oven to 350F degrees.
- Line cookie sheets with parchment paper.
- In a medium bowl, using an electric mixer, combine shortening, powdered sugar and vanilla. Mix until smooth.
- In a separate bowl, combine flour, baking soda and salt. Give it all a stir with a large fork.
- Then gently begin adding the flour mixture to the shortening mixture. Add just a little at a time so the flour doesn't fly everywhere. Stir until combined.
- Stir pecan chips into batter.
- Roll dough into walnut-sized balls. Place them about 1½ inches apart onto prepared cookie sheet.
- Bake for about 15 minutes until the edges just begin to brown slightly. Bake only one cookie sheet at a time.
- While the cookies are baking, get a bowl of powdered sugar ready for dipping.
- Let cookies cool for just a couple of minutes. While still warm, roll the cookies in the powdered sugar. Place them on a platter (or just roll out a sheet of wax paper like I do) and let cookies finish cooling.
- Once they are cool, roll cookies a second time into the powdered sugar. The second dipping ensures even and smooth coating.