- 1 cup all purpose flour
- pinch ground cinnamon
- pinch Salt
- 8 tablespoons unsaltd butter (1 stick); softened
- 1/4 cup Sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans (toasted); coarsely chopped
- powdered sugar; for dusting
Sift together flour, cinnamon and salt then set aside.
With electric mixer on high, beat butter, sugar and vanilla in a large bowl until light and fluffy (about 3 minutes).
Stir in flour, then pecans to make stiff dough.
On a lightly floured work surface, form dough into 9″ log. Wrap tightly in parchment paper and refrigerate until firm (2 hours or overnight) or freeze until ready to use.
Butter and flour Easy-Bake Oven baking pans.
Unwrap and slice dough into 3/8″ rounds.
Place 2 rounds on each pan and bake in Easy-Bake Oven until beginning to brown at edges (about 20 minutes).
Cool pans on wire rack. When cooled completely, dust cookies with powdered sugar.
Makes 24 Cookies