Toasted-Pecan Butter Cookies

Everybody just take a second to go “yum.”  These cookies taste just like butter pecan ice cream.   And I love them.  If you are on a diet stop reading right here and go to another site… these are NOT diet cookies.  But they are delicious.

Here’s what you’ll need.

3 1/2 ounces pecan halves, toasted (1 cup)

8 oz. (2 sticks) unsalted butter, softened

1 cup confectoners’ sugar, jplus more for dusting (about 2 Tsp)

1 TBSP pure vanilla extract

1/2 teaspoon coarse salt

1 1/4 Cups all-purpose flour, sifted

Preheat your oven to 325.  Break each pecan half into 2 or 3 pieces.  Cream butter and sugar with a mixer until pale.  (It will seem like you have to mix for a long time before you get it nice and creamy).  With mixer running add vanilla dn salt, then reduce speed to low.

Gradually add flour, beating until just incorporated.  Stir in pecans until discributed evenly.  Co ver dough and refridgerate until firm 15 minutes.  (You can chill it overnight, but make sure it’s at room temp before baking)

Drop tablespoon scoops of dough onto baking sheets, 2 inches apart.  Bake, rotating sheets halfway through, utnil edges of cookies are gold, about 15 minutes.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to wire racks and let cool.  Dust with confectioners’ sugar just before serving.

(I would have pictures of this process, but I’m forgetful)

Here’s a photo of the finished product and again… DELICIOUS.

Recipe by Martha Stewart Living Magaine -  Recipe also available HERE