Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
PECANS
- Saute chopped pecans with butter in a skillet over medium heat until toasted and fragrant, about 2-5 minutes, stirring frequently.
- Remove from heat and let cool.
COOKIE DOUGH
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Using a handheld or stand mixer, beat butter and sugars until light and fluffy, about 1-2 minutes. Scrape down sides and bottom of bowl with spatula as needed. Add vanilla and eggs. Mix until combined.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt. Add to butter mixture and beat until just combined. Stir in the cooled 1 ½ cups toasted chopped pecans.
- Chill dough for 15-20 minutes to make forming balls easier.
- Form into tablespoon-sized balls, roll in granulated sugar, and place on a plate lined with waxed paper. Optional: Press one or two more chopped pecans lightly on top of the balls for décor. Freeze for 15-20 minutes and then place onto parchment lined cookie sheet.
- BAKE: Bake 11-12 minutes or until light golden brown. (The middle may still look a bit underdone. That is ok.) Remove from oven and let cool on cookie sheet for a few minutes before fully cooling on wire rack.
STORAGE
- Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
