pat's Recipe

Toasted-Pecan Butter Cookies

Category: Cookies

3 1/2 ounces pecan halves, toasted (1 cup)
8 ounces (2 sticks) unsalted butter, softened
1 cup confectioners sugar, plus more for
dusting
1 Tbsp pure vanilla extract
1/2 tsp salt
1 1/4 cups all-purpose flour

Preheat oven to 325. Break each pean half into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incororated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temp before using).
Drop 2-Tbsp scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are gold, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks and let cool. Cookies will keep, covered, for up to 2 days. Dust with confectioners sugar just before serving.

makes about 2 dozen cookies