PECAN SANDIES

Makes about 4 dozen cookies

The best way to measure dry ingredients for baking is to use a scale. However, many home cooks do not have a scale and most recipes for home cooks do not list the weight of the ingredients. It’s then best to measure the dry ingredients, then sift.

To measure dry ingredients, dip the measuring cup into the flour, fill it, and level the cup off with the back of a knife or a metal spatula. Then sift the flour through a sifter or fine-mesh sieve, and that will remove any lumps. The results will be accurate and correct.

1 cup (2 sticks) unsalted butter, at room temperature

1 cup sugar

2½ teaspoons pure vanilla extract

2½ cups all-purpose flour

1 teaspoon salt

1 cup finely chopped pecans

1 cup confectioners’ sugar for rolling

• Preheat the oven to 350°F. Using the bowl of an electric mixer fitted with a paddle attachment, mix the butter, sugar, and vanilla on medium speed until creamy, about 3 minutes.

• Reduce the speed to low, and add the flour, salt, and pecans, mixing until just blended. Roll into 1-inch balls.

• Bake the balls 1 inch apart on an ungreased baking sheet until lightly browned around the edges, about 15 minutes. Transfer to a wire rack to cool. Roll in confectioners’ sugar. Store in airtight container up to two weeks.