1 stick unsalted butter, room temperature
1/2 C brown sugar, packed
1 1/2 tsp vanilla
1/4 tsp salt
1 C flour
1 C pecans, coarsely chopped (I toasted them slightly before putting them in the dough)
1. Preheat oven to 350 with racks in upper and lower thirds. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in vanilla and salt. Either by hand or with mixer on low, gradually add flour, beating until just combined. Fold in pecans by hand.
2. Roll dough into 1 1/2 inch balls, and place on baking sheets lined with parchment paper, two inches apart, 8 to a sheet. Flatten slightly with palm of hand. I like to use a small cookie/ice cream scoop when I make cookie - it helps them to cook more evenly.
|I like to scoop a GENEROUS portion with this small scoop.|
3. Bake until cookies are golden brown, 15 -17 minutes, rotating pans halfway through baking. Transfer to wire racks to cool. Store in airtight container for 5 days.......if they last that long.