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1
Preheat the oven to 375 degrees.
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2
Butter 2 cookie sheets and set aside.
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3
Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma.
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4
Remove from oven and cool to room temperature.
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5
When cooled, chop pecans with sugar in a food processor until finely ground.
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6
Add flour, butter, egg yolk and salt.
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7
If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
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8
Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight.
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9
Cut into 1/4inch rounds and set on baking sheet.
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10
Press a pecan half in center.
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11
Don't place cookies too closely together or they will run into each other as they spread during baking.
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12
Bake for 15 to 17 minutes or until the cookies' edges are golden brown.
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13
When they are baked they will give off a wonderful aroma.
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14
Remove baking sheets from oven and let cookies cool on sheets for 3 minutes.
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15
Then, remove them to a cookie rack to cool them further.
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16
Be careful when you handle these as they are very fragile.
