Description
Soft and buttery cookies loaded with toasted pecans and a rich butter flavor.
Ingredients
- ½ cup (112 g) unsalted butter, room temperature
- ⅓ cup (70 g) granulated sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1 cup (140 g) all‑purpose flour
- ¾ cup (≈80 g) pecans, chopped
Instructions
- Preheat your oven to 350 °F (175 °C).
- Beat the butter until creamy, about 1 minute. Add the sugar and beat until light, another minute.
- Mix in the vanilla extract and salt. Then gradually add the flour, scraping down the sides, until the dough comes together.
- Fold in the chopped pecans.
- Shape the dough into 12 walnut‑sized balls, placing them about 3 inches apart on an ungreased baking sheet.
- Flatten each ball gently using the bottom of a glass.
- Bake for about 15 minutes, rotating the baking sheet halfway through, until the edges are lightly golden.
- Remove from oven and let the cookies cool on a wire rack.
Notes
- Toast the pecans lightly before chopping to enhance their flavor.
- Chilling the dough helps with shape and texture, but this recipe is fine without chilling.
- If flattening with a glass, repress edges if they spread during baking.
- Store in an airtight container; they stay fresh for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: ≈179 kcal
- Sugar: ≈6 g
- Sodium: ≈22 mg
- Fat: ≈12 g
- Saturated Fat: ≈5 g
- Unsaturated Fat: ≈7 g
- Trans Fat: 0 g
- Carbohydrates: ≈16 g
- Fiber: ≈1 g
- Protein: ≈2 g
- Cholesterol: ≈20 mg
