Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Buttery Pecan Rounds 4.5 (19) 26 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor. Ingredients 1 cup all-purpose flour ½ teaspoon coarse salt 1 cup (2 sticks) unsalted butter, softened ¾ cup packed dark-brown sugar 1 large egg yolk ⅔ cup finely chopped toasted pecans (about 2 ounces) Pecan halves, for decorating Directions 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. Rate it Print