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Pecan Cookies

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Simple, buttery pecan cookies with a tender, shortbread-like texture and a pleasant crunch from finely chopped pecans.

Ingredients

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  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¾ cup pecans, finely chopped
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the center of the oven.
  2. Cream together the softened butter and powdered sugar until fluffy, about 2 to 3 minutes.
  3. Add the all-purpose flour, kosher salt, and vanilla extract to the butter mixture. Mix until a soft dough forms.
  4. Stir in the finely chopped pecans until evenly distributed through the dough.
  5. Using a 2-tablespoon cookie scoop, portion the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  6. Flatten each cookie with a drinking glass dipped in granulated sugar to about 1/4 inch thickness.
  7. Bake the cookies for 11 to 13 minutes, until the edges are lightly browned.
  8. Cool the cookies on the baking sheet; they will firm up as they cool.

Notes

Use room temperature butter for better creaming. Store cooled cookies in an airtight container for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

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