Servings: Servings 50 small cookies Author Natalie

280 grams (2 cups) all-purpose flour 280 grams (2 cups) all-purpose flour
35 grams (1/4 cup) cornstarch 35 grams (¼ cup) cornstarch
200 grams (2 cups) natural pecans 200 grams (2 cups) natural pecans
200 grams (1 cup) cold butter cut into cubes 200 grams (1 cup) cold butter cut into cubes
60 grams (1/2 cup) sugar powder 60 grams (½ cup) sugar powder
1/4 tsp. salt ¼ tsp. salt
1 tsp. vanilla extract 1 tsp. vanilla extract
1-2 tbsp. milk as needed 1 to 2 tbsp. milk as needed
For coating: subheading: For coating:
120 grams (1 cup) sugar powder 120 grams (1 cup) sugar powder

Preheat the oven to 180c degrees and line baking trays with baking paper.
In a food processor with a steel blade, put flour, cornstarch, pecans, butter, powdered sugar, salt and vanilla and blend together until large lumps of dough form. If the dough does not combine, add some milk gradually and continue to mix.
Make small walnut-sized balls and place them in intervals on the pan.
Bake the cookies for 10 to 12 minutes or until they are slightly golden but still a bit soft.
Cool for about 10 minutes at room temperature.
Dip the cookies in powdered sugar. Keep in a sealed jar.