• 11 cup (115g) pecan pieces
• 21 cup (225g or 2 sticks) unsalted butter at room temperature
• 33/4 cup (85g) powdered sugar, sifted
• 42 teaspoons vanilla extract
• 52 cups (280g) all-purpose flour
• 61/2 teaspoon kosher salt
• 71 1/4 cup (145g) powdered sugar

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Instructions

1. 1

   Mix the butter and sugar: Place the butter and 3/4 cup powdered sugar in the bowl of stand mixer fitted with a paddle attachment. Beat together on medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla and beat for an additional 30 seconds to incorporate.

2. 2

   Add the crushed nuts: Mix on low speed to incorporate.

3. 3

   Preheat the oven and prepare the baking sheets: About 10 minutes before you're ready to bake, preheat the oven to 350°F. Line 2 baking sheet with parchment paper or a silicon baking mat.

4. 4

   Bake: Bake for 17 to 19 minutes or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking.

5. 5

   Christmas Cookies

6. 6

   Baking

7. 7

   Pecans

8. 8

   Mexican