1 cup pecans
2 1/8 cups all-purpose flour
1 cup confectioner's sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
Line a small loaf pan(7 1/2 x 3 1/2 x 2 1/2") with plastic wrap, so that
the wrap lines the
bottom and sides and the extra wrap drapes
over the edges.
In a food processor fitted with a steel blade, work the pecans
motions until they are finely ground. Add the flour and sugar to the nuts and
food processor again until the mixture is thoroughly combined. Add the butter,
vanilla to the food processor, and work the mixture again in on-off motions
just until it
forms a dough.
Pack the dough into the lined loaf pan and smooth the top with
spatula. Rap the pan once hard on the counter to settle any air pockets.
with the excess plastic wrap. Refrigerate the dough for at least half a day
or as long as 2
Preheat oven to 350F. Have 2 ungreased baking sheets on hand. Turn the
onto a counter and peel off the plastic wrap. Use a long knife to cut the dough
lengthwise. Then slice crosswise across each log to make 1/4" thick, square-shaped
Arrange the squares on the baking sheets and bake the cookies for 15 to 20 minutes
until they are pale brown. Halfway through the baking, switch the baking sheets
front to back and top to bottom in the oven. Leave the cookies to settle for
half a minute,
then lift them from the sheet with a metal spatula and transfer them to a wire
rack to cool
completely. Store in an airtight container.