As I’ve mentioned in previous posts, for me – it’s butter or die. Martha Stewart seems to agree with me. Her cookies always have a lot of butter in them which I approve of, in moderation. Seeing as Christmas holidays are the antithesis of moderation (in my family anyway), I bake a lot of her cookies and freeze them so that I always have them at the ready if people drop by. There’s plenty of time to eat more healthfully the rest of the year.
These cookies are very buttery and as a result, very delicate. Make sure you let them cool completely on the cookie sheet before transferring them to a wire rack. Admittedly, they’re not the most beautiful cookies in the world, but they really are delicious.
- 1 cup all-purpose flour
- ½ teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed dark-brown sugar
- 1 large egg yolk
- ⅔ cup finely chopped toasted pecans (about 2 ounces)
- Pecan halves, for decorating
- Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped pecans.
- Using a 1¼-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.