INGREDIENTS:
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar
1 teaspoon vanilla
2 cups sifted flour
pecan halves
DIRECTIONS:
Cream together butter and sugar until light and fluffy. Add vanilla. Sift in flour and mix until completely incorporated. Chill dough for 1-2 hours. Butter based doughs are very soft and easier to handle if they are chilled.
Using a scoop, make approximately one-inch balls. Then roll in sugar and place on an ungreased cookie sheet. Flatten slightly with the bottom of a glass. As an option, top with a large pecan half. The pecans toast in the oven and become extremely flavorful!
Bake in a preheated 350 F. oven for 10-12 minutes. The cookies will not become dark or change color much so watch closely! Let cool on the sheet pan for five minutes then finish cooling on a rack.
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar
1 teaspoon vanilla
2 cups sifted flour
pecan halves
DIRECTIONS:
Cream together butter and sugar until light and fluffy. Add vanilla. Sift in flour and mix until completely incorporated. Chill dough for 1-2 hours. Butter based doughs are very soft and easier to handle if they are chilled.
Using a scoop, make approximately one-inch balls. Then roll in sugar and place on an ungreased cookie sheet. Flatten slightly with the bottom of a glass. As an option, top with a large pecan half. The pecans toast in the oven and become extremely flavorful!
Bake in a preheated 350 F. oven for 10-12 minutes. The cookies will not become dark or change color much so watch closely! Let cool on the sheet pan for five minutes then finish cooling on a rack.
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