Ingredients
- 3/4 cup pecans
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup all-purpose flour
Directions
- Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
- With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
- Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
- Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
Source: Martha Stewart
6 comments:
I will have to try this recipe! They look so yummy! Thanks for sharing.
You are welcome Shirley!
Butter Pecan is my favorite ice cream . . . can't wait to try both together :)
Thanks for visiting and commenting . . . have an awesome day!
I love butter pecan ice cream too! I'll have to try these cookies out.
Hey Nyla! I've been thinking about crumbling the cookies on top of a bowl of butter pecan ice cream. mmmm!!
Thanks for visiting and commenting :)
Gina these are so pretty! I'm going to have to pin them!
Thank you Maureen :)
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