Butter Pecan Cookies
Crispy butter cookies with finely and coarsely chopped pecans for a rich, varied texture.
Ingredients
all-purpose flour
1.5 cup
pecans (finely ground in a food processor)
1/2 cup
pecans (coarsely chopped)
1 cup
salt
3/4 tsp
unsalted butter (softened)
1 cup (2 sticks)
light brown sugar (packed)
3/4 cup
large egg
1
vanilla extract
1 tbsp
Instructions
1
Mix dry ingredients
In a medium bowl, combine the flour, ground pecans, and salt. Set aside.
2
Make the batter
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Gradually add the brown sugar, scrape down the sides of the bowl, and beat on medium-high speed for 2 minutes until light and fluffy. Beat in the egg and vanilla, scraping down the sides as needed. Reduce speed to low and add the flour mixture in two additions, mixing until just combined. Stir in the coarsely chopped nuts. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
3
Prepare the oven
Position two racks near the center of the oven and preheat to 350°F.
4
Shape and bake
Roll the dough into 1.25-inch balls and place on baking sheets (the cookies won't spread much, so they don't need much space). Moisten your hands to prevent sticking and press each into a 2-inch disk. Place in the oven and bake.
5
Cool
Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
