Ingredients
Scale
- 1 cup (226 g) salted butter -cold and cut into small cubes
- 1/2 cup (100 g) light brown sugar
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 cup (60 g) toasted pecans, finely chopped
- Extra chopped pecans or pecan halves for topping, optional
- Powdered sugar for dusting, optional
Instructions
- Mix the butter and light brown sugar on medium-high speed for about 7–8 minutes, until light and creamy.
- Add the flour in a few additions, mixing on low speed after each addition.
- Add the chopped toasted pecans and mix just until evenly incorporated.
- Transfer the dough onto a sheet of parchment paper and shape it into a log about 1½ inches (4 cm) in diameter. If desired, press a few extra chopped pecans onto the outside of the log.
- Wrap the dough tightly in parchment paper and refrigerate for at least 30 minutes, or until firm enough to slice.
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice the chilled dough into rounds about ⅓ inch thick and arrange them on the prepared baking sheet. If desired, gently press a pecan piece onto the top of each cookie.
- Bake for about 12–15 minutes, or until the bottom and edges are lightly golden. The tops should remain fairly pale.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- Toast the pecans first for a richer, nuttier flavor.
- Chill the dough until firm enough to slice neatly.
- A silicone baking mat can help the cookies spread less and hold their shape better.
- Add vanilla or almond extract for extra flavor, if desired.
- Dust the cooled cookies with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American