Yield: 35-40 cookies.
2 sticks salted butter, slightly softened
6 heaping tablespoons powdered sugar (don’t skimp!)
2 tablespoons vanilla
2 cups flour
1 cup finely chopped pecans
2 additional cups powdered sugar for rolling
Preheat oven to 325°. Cream butter, then mix in powdered sugar and vanilla until fully combined. Add all other ingredients and mix until just combined (don’t overwork the dough!).
Roll dough into walnut-size balls and bake on an ungreased baking sheet for 25 to 30 minutes, or until lightly golden. Let cookies sit on baking sheet for 10 minutes, then roll in powdered sugar. Roll cookies in powdered sugar once more after they’re completely cool, or sift more on top. Enjoy!
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When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
