FOR THE BUTTER PECAN COOKIES:
1 Cup.Of unsalted butter, softened.
1/2 Cup.Of granulated sugar.
2 Tsp.Of pure vanilla extract.
2 Cups.Of all-purpose flour.
1/2 Tsp.Of salt.
1 Cup.Of finely chopped pecans, toasted and cooled.
FOR ROLLING (OPTIONAL):
1/4 Cup.Of granulated sugar.
1/4 Cup.Of finely chopped pecans.
To begin, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a baking sheet by lining it with parchment paper.
On a baking sheet, scatter the pecan pieces. Put them in an oven that has been warmed to 350 degrees for approximately 5 to 7 minutes, or until they start to brown and release their aroma. Nuts may easily catch fire, so keep a watch on them. After they are toasted, take them out of the oven and set them on a cooling rack.
Lighten the granulated sugar and softened butter in a large mixing basin by beating them together. It might take a few minutes. Incorporate the pure vanilla extract into the liquid by beating it in. Slowly mix the all-purpose flour and salt into the liquid ingredients. If you want a soft cookie, don’t overwork the dough.
Once the roasted nuts have cooled, finely cut them and incorporate them into the cookie dough so that they are uniformly distributed.
If you want to add some crunch and sweetness, you may mix the remaining 1/4 cup of granulated sugar with 1/4 cup of finely chopped nuts in a small bowl. Form cookie dough into balls using a spoon, then roll the balls in the sugar/pecan mixture to coat.
Place the cookie balls on the baking sheet, leaving approximately 2 inches between each one. Flatten each cookie ball into a round disc using the bottom of a glass or your fingers. If you want to make it seem prettier, you may put a pecan half on top of it.
Cook for 12-15 minutes in a preheated oven, or until the edges are golden. Butter Pecan Cookies need just a few minutes to cool on the baking sheet before being moved to a wire rack to finish cooling. They may be eaten as soon as they have cooled down.