Ingredients
- 3/4 cup pecans
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/3 cup sugar plus more for coating
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup all purpose flour
Instructions
- Put the pecans on parchment and bake in an oven preheated to 350 F for 6-8 minutes. Cool and chop.
- Whip the soft butter with sugar until light and fluffy.
- Add salt, vanilla, flour. Mix and form the dough. Then add chopped nuts and mix again.
- Divide the dough into 12 balls, roll each in sugar. Put on a baking sheet and press down slightly with the bottom of the cup. Stick up the cracks with your fingers. Bake for 15 minutes.
Notes
- Butter should be at room temperature. For convenience, chop it into pieces. If the butter does not have time to thaw, grate it and gently melt in the microwave.
- After you press the balls with the bottom of the cup, they will certainly crack. This is not scary. Just straighten the cookies with your fingers and round them. The dough is soft and pliable.