Ingredients:

3/4 cup pecans

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup sugar, plus more for coating

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup all-purpose flour

Directions:

Preheat oven to 350 F.  On a baking sheet, toast pecans until fragrant, about 6 minutes.  Let cool completely; finely chop.

With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute.  Beat in vanilla, salt and four, scraping down sides of bowl, just until dough comes together.  Fold in cooled pecans.

Scoop out dough with large cookie scoop or divide dough into 12 equal pieces.  Squeeze dough into balls.  Roll in sugar.  Place 3 inches apart ona baking sheet lined with parchment paper.  Gently flatten each cookie with the bottom of a flat glass (reshape sides if necessary).  Roll in sugar.  (I use sanding sugar or raw sugar).

Bake 15 minutes or until golden brown, rotating baking  sheet half-way through.  Sprinkle with more sugar.  Cool on a wire rack.

* Because this cookie is not that sweet, I sprinkle cookies with powdered sugar.

Recipe from Martha Stewart “Butter Pecan Cookies.”