Oh my gosh, you must try these! These are my new favorite cookies! The recipe for these Toasted-Pecan Butter Cookies is the "Cookie of the Month" recipe from the January '09 issue of Martha Stewart Living.
These delicate, crisp cookies have a rich buttery taste.
Toasted-Pecan Butter Cookies
Makes about 2 dozen cookies
3 1/2 ounces pecan halves, toasted (1 cup)
8 ounces (2 sticks) unsalted butter, softened
1 cup confectioners' sugar, plus more for dusting
1 tablespoon pure vanilla extract
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour, sifted
(Toast pecans on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. )
Preheat oven to 325 degrees. Break each pecan half into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).
Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. (Cookies will keep, covered, for up to 2 days.) Dust with confectioners' sugar just before serving.
"These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor." Enjoy!