Ingredients
Equipment
Method
Instructions
- In a large bowl, cream softened butter and 1 cup of powdered sugar with an electric mixer until light and fluffy.
- Beat in the vanilla extract and salt until just combined.
- Gradually add flour, mixing on low speed until just combined, being careful not to overmix.
- Stir in the finely chopped pecans by hand until they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes until the dough is firm enough to roll.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take about 1 tablespoon of chilled dough, roll into smooth balls, and place them 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes until the edges are lightly golden; the cookies will firm up as they cool.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely; optionally roll in additional powdered sugar while still warm.
Notes
Chilling the dough is essential for easier handling and prevents the cookies from spreading too much during baking. For a richer flavor, toast the pecans lightly before chopping and adding them to the dough. These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for longer storage.