Preparation

1. 1. Insert Metal Chopping Blade. Add ½ cup pecan halves. Secure the Cooking Lid with Steam Cap removed. The cooking time is set for 5 minutes at 200°F on Speed 4 to toast.
2. 2. Add ¼ cup granulated sugar. Secure the Cooking Lid.
3. 3. Pulse to combine. Reserve in a separate mixing bowl.
4. 4. Add 3 cups all-purpose flour, 1 cup confectioners’ sugar and ½ teaspoon salt to the work bowl. Secure the Cooking Lid.
5. 5. The processor is set to sift for 15 seconds on Speed 6.
6. 6. Add the pecan/sugar mixture back into the work bowl with the dry ingredients. Pulse to combine.
7. 7. Evenly distribute 2½ sticks room temperature butter, cut into 20 individual tablespoons, in the work bowl containing the dry ingredients.
8. 8. Pulse to incorporate the butter with the dry ingredients until mixture resembles a coarse meal.
9. 9. Add teaspoon vanilla extract. Process on Speed 11 until the mixture comes together as a dense dough.
10. 10. Form the dough into two equal discs, wrap in plastic and place in refrigerator for at least an hour.
11. 11. To bake: Preheat oven to 350˚F. Line two baking sheets with parchment paper.
12. 12. Remove one dough disc from refrigerator. On a floured surface, roll the dough to an even ⅛-inch thickness.
13. 13. Using a 2-inch fluted round cookie cutter, cut rounds and place on parchment-lined baking sheet.
14. 14. Bake for 16 to 20 minutes, turning baking sheet halfway through bake time, until the edges are golden. Remove from oven and transfer cookies to a cooling rack.