Ingredients
- 1 cup all-purpose flour
- Pinch of ground cinnamon
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperatur
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (2 ounces) coarsely chopped pecans, toasted
Make it step by step
- Sift together the flour, cinnamon and salt, and set aside. Beat the butter, sugar and vanilla in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about three minutes. Stir in the flour, then the pecans, to make a stiff dough.
- On a lightly floured work surface, form the dough into a 9 inch-long log.
- Wrap tightly in parchment paper. Refrigerate until chilled and firm, at least two hours or overnight.
- Position a rack in the center of the oven and preheat to 350 degrees.
- Unwrap and slice the dough into inch-thick rounds. Arrange about 1 inch apart on an ungreased baking sheet. Bake until beginning to brown around the edges, about 20 minutes.
- Cool on the sheet for five minutes, then transfer to wire racks to cool completely. The cookies can be baked and stored in an airtight container at room temperature for about five days.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Barnaby Dorfman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.