• Cooking Time: 20
  • Servings: 24
  • Preparation Time: 25



  • 1/2 c. (1 stick) butter, softened
  • 1/2 c. packed brown sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 c. all-purpose flour
  • 1 c. pecans, coarsely chopped


  • Preheat oven to 350.
  • Line two cookie sheets with silicon baking sheets (like a silpat).
  • In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add in flour, beating until just combined. Fold in pecans.
  • Roll dough into one inch balls, and place on cookie sheets. Flatten with your hand or the bottom of a glass.
  • Bake until cookies are golden brown, 15 – 17 minutes. Transfer to a wire rack and let cool.
  • Store in an airtight container for up to 5 days.

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