Maxine Oglesby’s Pecan Drops
📜 Collection: UK2 | ✍️ Attribution: Maxine Oglesby | 📂 Category: Desserts A classic, buttery shortbread cookie loaded with pecans and rolled in powdered sugar for a melt-in-your-mouth finish. These traditional treats, often known as Russian Tea Cakes, rely on their sugar coating for a delicate sweetness.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 1 hour | 4–5 dozen |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- cookie sheet
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups (3 sticks) | Butter | softened |
| 3 cups | Flour | all-purpose |
| 1 tsp | Vanilla | extract |
| 1 1/2 cups | Pecans | finely chopped |
| 2 cups | Powdered Sugar | for rolling |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream the 1 1/2 cups butter until smooth.
- Gradually work in the 3 cups flour using an electric mixer on low speed, then stir in the 1 tsp vanilla until a stiff dough forms.
- Fold in the 1 1/2 cups pecans by hand.
Step 2: Chill and Bake
- Shape the dough into small balls and place on an ungreased cookie sheet; refrigerate for at least 1 hour.
- Preheat the oven to 300°F.
- Bake the chilled balls for 30 minutes until set but not browned.
Step 3: Coat and Cool
- Allow the cookies to cool on the sheet until just warm to the touch.
- Roll each warm cookie in the 2 cups powdered sugar until generously coated, then transfer to a wire rack to cool completely.
💡 Make-Ahead & Storage: The dough can be shaped into balls and refrigerated for up to 24 hours before baking. Store finished cookies in an airtight container at room temperature for up to one week.
Original Recipe Scan
