Melt-in-Your-Mouth Buttery Pecan Cookies: The Ultimate Fall & Holiday Treat

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Spread the finely chopped pecans on a separate small baking sheet and toast in the preheated oven for 5-7 minutes, or until fragrant. Let them cool completely.
2. 2

   In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. 3

   Beat in the vanilla extract until just combined.
4. 4

   In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. 5

   Gently fold in the cooled, toasted pecans until evenly distributed throughout the dough.
6. 6

   Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets. Lightly flatten each ball with the palm of your hand or the bottom of a glass. For best results, chill the formed dough balls for at least 30 minutes.
7. 7

   Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. 8

   Once completely cooled, dust generously with powdered sugar if desired. Serve and enjoy!