New This Month

Buttery Pecan Rounds

16

Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Reviews Add a comment