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GE’s Test Kitchen Manager Brigid Blocker shares her personal cookie recipe that is the favorite of her three grown sons.
1 cup butter, softened
½ cup sugar
2 cups sifted flour
1 tsp. vanilla
1 tbsp. water
2 cups pecans, finely ground
Cream butter and sugar until light. Add remaining ingredients, and mix well. Chill dough until firm.
Preheat oven to 325°. Shape dough into ¾” balls. Bake on ungreased cookie sheet for 20-23 minutes, or until lightly browned. Roll warm baked cookies in granulated sugar. After cookies have cooled completely, store in airtight container.
Makes 6 – 8 dozen cookies.
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*Note image is not that of the recipe shared. It’s simply an image of cookies.