Ingredients
3/4 cup pecans
1/2 cup (1 stick) unsalted butter at room temperature
1/3 cup sugar (plus more for coating)
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 cup all purpose flour
Instructions:
Preheat over to 350.
On a baking sheet, toast pecans about 6 minutes, or until
fragrant. Let cool, finely chop.
With an electric mixer, cream butter and 1/3 cup sugar until
light, about 1 minute.
Beat in salt, vanilla, and flour, scraping down sides of
bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze down 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 halfway through, about 15
minutes.
Cool cookies on a wire tack.
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