Buttery Pecan Rounds


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


  • 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

  • cup finely chopped toasted pecans (about 2 ounces)

  • Pecan halves, for decorating


  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.

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