1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Extra sugar for coating
Directions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until just combined.
Fold in the chopped pecans.
Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Use a fork to gently flatten each ball, creating a crosshatch pattern on the top.
Sprinkle a little extra sugar on top of each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a nut-free version, try substituting the pecans with chocolate chips or dried cranberries. You can also add a teaspoon of cinnamon to the dough for a warm, spiced flavor. If you’re catering to gluten-free diets, use a gluten-free all-purpose flour blend. For those who enjoy a sweeter cookie, dip the cooled cookies in melted chocolate and let them set. These cookies also make wonderful gifts during the holiday season; simply package them in a decorative tin or box, and they’re ready to share with loved ones.
ADVERTISEMENT
