Ingredients
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- 1/2 cup (1 stick, 112g) unsalted butter, room temperature
- 1/3 cup (70g) sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup (140g) all-purpose flour
- 3/4 cup (80g) pecans, chopped
Instructions
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Make cookie dough:
With an electric mixer, beat the butter for about a minute. Add sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
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Roll into balls, place on cookie sheet:
Separate dough into 12 pieces; shape dough into walnut-sized balls. Place 3 inches apart on a baking sheet.
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Gently flatten with a glass:
Using the bottom of a glass, gently flatten each cookie. Reshape sides if necessary.
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Bake at 350°F until golden brown:
Bake 15 minutes, rotating sheet halfway through for even cooking. Remove and cool cookies on a wire rack.
Notes
- It’s not necessary to grease the baking sheets or line them with parchment paper for this recipe. But for easier cleanup, line your sheets with parchment.
- To make the cookies more even in shape, you can bake them in a muffin pan. But you’ll still want to flatten the cookies before baking.
- To keep the dough from sticking to the glass when flattening, chill the glass beforehand, or dip the bottom in sugar in between cookies.
- Prep Time: :15
- Cook Time: :15
- Category: Dessert
- Method: Baking