by MadisonMayberry
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MadisonMayberry's Notes:
1/2 cup pecan halves, chopped Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
8 tablespoons unsalted butter, softened Ask a question about this ingredient
1/3 cup granulated sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
*Preheat oven to 350°F. Line one baking sheet with parchment paper. Set aside. *In a small bowl combine the pecans, cinnamon and salt. Toss together to coat. Spread nuts on an ungreased baking pan and toast in the oven for 5 to 10 minutes, until pecans are fragrant and lightly browned. Remove from oven to cool.
Ask a question about this step*Meanwhile, combine the butter, sugar and vanilla extract until smooth and creamy. Add in the flour and worth together with your hands until evenly incorporated. Mixture will be slightly crumbly. Transfer dough onto prepared baking sheet and press mixture into a disc about 6 to 8 inches in diameter. Spread the toasted nut mixture atop the dough and press lightly with your hands to get the nuts to adhere to the dough.
Ask a question about this step*Bake for 15 minutes or until edges are slightly browned and the dough is puffed up. Cool on wire rack. Cut cooled cookie into wedges to serve. Makes 6 to 8 servings
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