Serving & Storage
Serve:
Enjoy immediately or allow them to rest overnight for even deeper flavor.
Store:
Store in an airtight container at room temperature for up to 1 week.
Layer cookies with parchment paper to prevent sticking.
Best kept in a cool, dry place—powdered sugar can dissolve in humidity.
Freeze:
Roll dough into balls and freeze on a tray. Transfer to a zip-top bag once frozen.
Bake from frozen, adding 1–2 minutes to the bake time.
You Must Know
Use room-temperature butter — Cold butter won’t cream properly; melted butter will ruin the dough’s structure.
Toast the pecans — Just 5 minutes at 350°F boosts the flavor. Let cool before chopping.
Don’t overbake — The edges should be just barely golden; overbaking makes them dry.
Cool completely before rolling — Warm cookies melt the sugar coating and turn sticky.
Roll close to serving time — Powdered sugar absorbs moisture over time.
