These golden cookies spotlight toasty pecans suspended in a buttery, brown sugar dough. They emerge from the oven thin and crisp – when eaten warm, one or two (or three!) at a time, you’ll find that they almost melt in your mouth. Since the dough was initially quite sticky, I chilled it in the freezer for about 30 minutes to make shaping more manageable.
Adapted from Everyday Food
1 cup pecans, finely chopped
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
1 tsp vanilla extract
Toast chopped pecans in a skillet over low heat, stirring frequently, until fragrant. Set aside to cool.
Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugars with a mixer on medium-high speed until light and fluffy. Beat in egg and vanilla, then reduce speed to low. Add flour mixture and beat just until combined. Fold in pecans. Flatten dough into a disk and wrap in plastic; freeze for 30 minutes or until firm.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Using 1 level tablespoon per cookie, shape dough into balls. Place 3 inches apart on baking sheets (I baked 9 per sheet) and bake, rotating sheets halfway through, until cookies are golden brown, about 15 minutes. Cool 1 minute on baking sheets, then transfer cookies to a wire rack and cool completely. Store in an airtight container up to 3 days.
Yield – 32 cookies (serving size: 1 cookie)
Calories – 84
Carbs – 8