Buttery Pecan Rounds
Pecan halves hint at the rich flavor of these cookies.
Source: Martha Stewart Living, Winter 1990
- 1 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed dark-brown sugar
- 1 large egg yolk
- 2/3 cup finely chopped toasted pecans (about 2 ounces)
- Pecan halves, for decorating
Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;
mix until combined. Mix in chopped pecans.
Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.