Pecan Butter Cookies
Yield: 4 dozen cookies
Cook Time: 10-12 minutes
Tips: Cookies may be coated with confectioner's sugar if desired (see recipe description for details).
Ingredients
- 1 cup butter, softened
- 2/3 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup chopped pecans, toasted and coarsely ground
- 1/2 teaspoon salt
Directions
In an electric mixer bowl, cream butter, brown sugar and vanilla until smooth and fluffy. In a small mixing bowl, whisk together flour, ground pecans and salt. Add dry ingredients to butter and sugar mixture and mix until a soft dough forms, scraping
sides and bottom of bowl to incorporate all ingredients.
Transfer dough to a work surface and divide into 2 equal portions. Shape each portion into 8-inch-long rolls. Wrap each dough roll in wax paper or plastic wrap and place in refrigerator to chill for 1 hour.
Preheat oven to 350° F. Cut 1/4-inch-slices from each chilled cookie dough roll and place 1 inch apart on ungreased baking sheets. Bake 10-12 minutes or until edges have lightly browned. Transfer cookies to a cooling rack and allow to completely cool. (Note: If you plan to coat with powdered sugar, make sure cookies are completely cooled before coating.) Store in an air-tight container.
Transfer dough to a work surface and divide into 2 equal portions. Shape each portion into 8-inch-long rolls. Wrap each dough roll in wax paper or plastic wrap and place in refrigerator to chill for 1 hour.
Preheat oven to 350° F. Cut 1/4-inch-slices from each chilled cookie dough roll and place 1 inch apart on ungreased baking sheets. Bake 10-12 minutes or until edges have lightly browned. Transfer cookies to a cooling rack and allow to completely cool. (Note: If you plan to coat with powdered sugar, make sure cookies are completely cooled before coating.) Store in an air-tight container.