| Instructions |
| Preheat oven to 350°F. 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 "Everyday Food" |
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Recipe
- 3/4 cup pecans
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1/2 cup (1 stick) unsalted butter, room temperature
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1/3 cup sugar, plus more for coating
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1 cup all-purpose flour
MAKES : 12
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