Ingredients Jump to Instructions ↓

  1. 3/4 cup chopped pecans

  2. 1/2 cup (1 stick) unsalted butter, room temperature

  3. 1/3 cup sugar, plus more for coating

  4. 1 teaspoon vanilla extract

  5. 1/8 teaspoon salt

  6. 1 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Method 1 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

  2. With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

  3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

  4. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

  5. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.


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