- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup finely chopped pecans, toasted
- ¼ teaspoon salt
- Additional powdered sugar for rolling
Equipment Needed
- Mixing bowl
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
Step-by-Step Instructions
When I make these cookies, I start by preheating my oven to 350°F (175°C). Trust me, this step is crucial! I’ve baked cookies with and without preheating, and the difference in texture is noticeable. I grab my trusty mixing bowl and cream together the softened butter and powdered sugar until it’s light and fluffy. This usually takes me about 3-4 minutes, and I like to stop midway to scrape down the sides for even mixing. The sweetness fills my kitchen, making me feel like I’m already winning.
Next, I add in the vanilla extract – this step makes such a huge difference! I’ve experimented without, and while the cookies tasted good, the vanilla notes are what transform them into something extraordinary. After pouring in the vanilla, I fold in the cup of finely chopped, toasted pecans, ensuring each cookie has a delightful crunch. I can’t stress enough how much the toasting enhances the nutty flavor, bringing out the very best in the pecans.(See the next page below to continue…)