Buttery Pecan Rounds
About 3 dozen cookies
The virtues of this cookie recipe are many: It relies on just a few basic ingredients, the dough is remarkably easy to prepare, and as the cookies bake, they fill the kitchen with the most magnificent scent.
- 1 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1 large egg yolk
- 2/3 cup finely chopped toasted pecans (about 2 ounces)
- Pecan halves, for decorating
Preheat the oven to 325 degrees F. Sift together the flour and salt into a bowl.
Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in the egg yolk until combined. Reduce the speed to low. Add the flour mixture; mix until combined. Mix in the chopped pecans.
Using a 1 1/4-inch ice cream scoop, drop the batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press one pecan half into the center of each. Bake the cookies, rotating sheets halfway through, until golden brown, 12-15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.
Recipe reprinted by permission of Publisher. All rights reserved.
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