Buttery Pecan Drops

Buttery Pecan Drops

2 cups pecan halves
1 cup plus two tablespoons sugar
1-3/4 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon strong brewed coffee or brandy

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Place the pecans in a food processor along with two tablespoons of the sugar, and process until very fine, almost like flour. Transfer the mixture to a medium-sized bowl, stir in the flour and salt, and set aside.

Cream the butter and 1/2 cup of the sugar in a large bowl until pale yellow and light. Add the vanilla and the coffee, and mix well. Then gradually add the flour mixture, stirring just until it is combined. Do not overmix, or the batter will become oily and too soft.

Place the remaining 1/2 cup sugar in a plate or shallow bowl. Using your hands, quickly form the dough into pieces the size of a small walnut, and roll them in the sugar. Place them 1/2" apart on the prepared baking sheets, and bake in the center of the oven until they are golden and puffed, 12 to 15 minutes. Transfer the cookies to wire racks to cool. They will keep in an airtight container for at least 1 week.