June 23 is National Pecan Sandy Day. What are you waiting for? Get baking!
½ cup (4 ounces) unsalted butter, at room temperature
½ cup light brown sugar
1½ teaspoons vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
1 cup pecans, coarsely chopped
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Beat in the vanilla extract and salt until combined. Reduce the mixer speed to low and gradually add the flour, beating just until combined. Fold in the pecans.
3. Roll the dough into 1½-inch balls (I used a medium-size cookie scoop) and place on baking sheet 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
4. Bake until cookies are golden brown, 15 to 17 minutes, rotating the pan halfway through. Transfer to a wire rack and cool. Store in an airtight container for up to 5 days.
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SOURCE: Brown Eyed Baker