1 Cup Earth Balance Vegan Buttery Sticks, Softened
1/4 Cup Sugar
1/4 Cup Icing Sugar
2 Cups All Purpose Flour
1/2 Tsp Salt
1 Cup Finely Chopped Pecans
Sifted Icing Sugar For Coating
Combine buttery sticks, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add the flour and salt and beat until the flour in absorbed and mixture is crumbly. Add pecans and knead dough together gently and form into a ball. Divide the dough in 2 and roll each ball into a log about 1 inch in diameter. Wrap the logs in plastic wrap and refrigerate for 30 mins.
Preheat oven to 325°F.
Slice dough into rounds 3/4 inch thick and roll each piece into a ball. Balls should be no more than 1 inch in diameter.
Place balls on parchment lined baking sheets and bake, 1 baking sheet at a time, for 20 mins or until cookies are firm and lightly golden. Cool on rack.
Roll cooled cookies in sifted icing sugar to coat.
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