Ingredients
Ingredients
1 & 1/2 cups dark brown sugar
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
3/4 teaspoon baking soda
1/2 teaspoon salt
2 & 1/2 cups all-purpose flour
1 cup salted, toasted pecans*
1/4 cup confectioners’ sugar
Preparation
Instructions Beat brown sugar, butter, and vanilla until well-blended. Add eggs, one at a time, beating well after each addition. Beat in baking soda and salt. Add flour and pecans, stirring until smooth. Cover bowl and refrigerate for 1 hour. Preheat oven to 350°. Grease or line baking sheets. Place confectioners’ sugar in a shallow dish. Using about a tablespoonful of dough, roll dough into balls. Roll balls in confectioners’ sugar, coating thoroughly. Place dough balls 2 inches apart on prepared baking sheets. Bake 12 minutes, or until cookies have spread and cracked on top. Cool on baking sheets for 5 minutes. Then, transfer to wire racks to cool completely. Notes *Before toasting pecans, lightly spritz with water and sprinkle with salt. Recipe adapted from The King Arthur Flour Cookie Companion.
