These are the large version of those tender nutty cookies coated in powdered sugar that are often called Mexican wedding cookies or Russian tea cookies. This is also the slice-and-bake fast version. The square cookies are quickly cut from a chilled block of dough. A food processor—mini or regular size—works well for grinding the pecans.
makes 18 cookies • cookie making 15 minutes • cookie baking 325 degrees, two baking sheets for about 23 minutes each
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
½ cup powdered sugar, plus 3 tablespoons for dusting
2 teaspoons vanilla extract
1½ cups (about 6 ounces) finely ground pecans
Sift the flour, baking powder, salt, and cinnamon into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, ½ cup powdered sugar, and vanilla until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the flour mixture, mixing just until it is incorporated and the dough looks smooth. Mix in the pecans until thoroughly blended.
Form the dough into a 6-by-2½-by-2½-inch block. Wrap it in plastic wrap and refrigerate for at least 3 hours, or overnight, until it is cold and firm.
Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Unwrap the cold dough. Use a large sharp knife to cut the dough into eighteen 1/3-inch-thick slices. Place the cookies 1 inch apart on the prepared baking sheets. (These cookies do not spread a lot.)
Bake one sheet at a time until the edges and bottoms are lightly browned, about 23 minutes. Cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
Push the cookies close together on the rack. Sift the 3 tablespoons powdered sugar over the tops to coat them lightly but evenly.
The cookies can be stored in a tightly covered container at room temperature for up to 3 days.