Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Toasted-Pecan Butter Cookies 3.3 (42) 20 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 dozen cookies These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor. Ingredients 3 ½ ounces pecan halves, toasted (1 cup) 8 ounces (2 sticks) unsalted butter, softened 1 cup confectioners' sugar, plus more for dusting 1 tablespoon pure vanilla extract ½ teaspoon coarse salt 1 ¼ cups all-purpose flour, sifted Directions Preheat oven to 325 degrees. Break each pecanhalf 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 incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes(or overnight; let dough come to room temperature before using). Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. Dust with confectioners' sugar just before serving. Cook's Notes Cookies will keep, covered, for up to 2 days. Print