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.
Buttery Pecan Rounds
Prep time
Cook time
Total time
Crispy, butter cookies that are delicious served with a mug of coffee or tea
Author: Martha Stewart
Recipe type: Cookies
Serves: 2 dozen
Ingredients
- 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
Instructions
- 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.
