1 cup Stonewall Kitchen Toasted Coconut Pancake Mix
1/4 cup pecans, finely chopped
1/2 cup confectioner’s sugar
Preheat oven to 350 degrees F.
In a mixer fitted with a paddle, or using a hand mixer, cream the butter with the sugar.
Add the vanilla, Stonewall Kitchen Toasted Coconut Pancake Mix and pecans. Mix until all ingredients are incorporated. Chill dough in the refrigerator 2 hours. Roll dough into 1-inch balls. Place on a greased or parchment paper lined cookie sheet 2 inches apart.
Bake for 15 minutes, or until golden brown on the edges.
Cool on cookie rack. Dust with confectioner’s sugar.