1 1/2 c flour
1/2 c or 1 stick unsalted butter, cut into 1/2” pieces
1/2 c packed brown sugar
1/2 c finely chopped pecans (However if you want larger pieces there is no need to chop so finely)
1 t vanilla
3/4 t kosher salt
Preheat oven to 350. Line a baking sheet with parchment or use a Silpat liner.
Using a mixer or a pair of hands, combine flor, butter, sugar, pecans, vanilla and salt in a medium bowl. Work dough until it becomes crumbly. Continue to work dough until it comes together when squeezed in your palm. (My dough required more butter to do this, so you may have to add 1 T of butter at a time until it is malleable.)
When dough is easily squeezed in your palm, break off bite sized pieces of dough and place on baking sheet. Bake until golden and dry, 16-18 minutes. (This really depends on how big your nuggets are, however this way some turn out crispier than others and that’s OK with me!)
Let cool until cool enough to handle and mix with powdered sugar using whatever combination you like. You can also leave them naked! Oh my! Cool completely before storing or packaging.
Adapted from Real Simple
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