Toasted Pecan Butter Cookies

1. 1

   Preheat oven to 325 degrees.

2. 2

   Break each pecan half into 2 or 3 pieces.

3. 3

   Cream butter and sugar with a mixer until pale.

4. 4

   With mixer running, add vanilla and salt, then reduce speed to low.

5. 5

   Gradually add flour, beating until just incorporated.

6. 6

   Stir in pecans until distributed evenly.

7. 7

   Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).

8. 8

   Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart.

9. 9

   Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes.

10. 10

    Let cool on sheets on wire racks for 5 minutes.

11. 11

    Transfer cookies to wire racks, and let cool.

12. 12

    Cookies will keep, covered, for up to 2 days.

13. 13

    Dust with confectioners' sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.