Directions 13 steps | 100 Minutes
Measure and prep all ingredients.
Chop the pecans until finely ground and transfer the gound pecan to a large bowl.
Add the flour, nutmeg and salt into the bowl and whisk until combined.
In the bowl of a standing mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter and the sugar together on medium speed until lighter in color and fluffy, about 5 minutes.
Add the cream cheese and vanilla and mix until combined.
Turn the mixer to low and add in the flour mixture and mix just until combined.
Line a baking sheet with parchment paper and scoop 1 tablespoon of cookie dough and roll it in between your palms to create a ball shape. Repeat until all of the cookie dough is used.
Refrigerate the cookie dough balls for at least 1 hour.
Preheat the oven to 325°F and line two baking sheets with parchment paper. Space the cookie balls 1½-inches apart on the baking sheet. Bake the cookies for 15-20 minutes, rotating the pans halfway through, until the cookies are lightly browned.
While the cookies are baking, add the confectioner’s sugar in a shallow bowl. Let the cookies cool for 5-7 minutes before rolling the still-warm cookies in the powdered sugar. Reserve the remaining powdered sugar.
Transfer the cookies to a wired rack and let cool completely.
Roll the completely cooled cookies in the reserved powdered sugar for a second time, pressing them into the powdered sugar for a thorough coating.
Store the cookies in an airtight container or serve right away. Enjoy!
- Other types of nuts, such as walnuts, also work well in this recipe.
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.