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In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup confectioners’ sugar. Beat until combined, scraping side of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Cover; chill for 30 to 60 minutes or until dough is firm enough to shape.
Preheat oven to 325°F. Shape dough into 1-inch balls or 2-by-1/2-inch logs. Place 1 inch apart on ungreased cookie sheets. Bake for about 15 minutes or until bottoms are light brown. Transfer to wire racks; cool. Place the remaining 1 cup confectioners’ sugar in a large plastic bag. Add cookies, in batches, to bag. Gently shake to coat.