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By Craig Claiborne
Preheat oven to moderate (325°F.).
Beat the butter with the spices until fluffy. Add the sugar gradually, mixing well after each addition. Stir in chopped pecans. Gradually add the flour.
Shape into one-inch balls. Place on ungreased cookie sheets. Bake for twenty to twenty-five minutes, or until lightly browned around the edges. Do not overbake.
Remove from cookie sheets while warm and roll in confectioners’ sugar. Cool and roll in confectioners’ sugar again. If desired, omit the confectioners’ sugar and top cookies with chocolate glaze.
© 1966 Craig Claiborne estate. All rights reserved.