Buttery Pecan Rounds

By yollymg

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup packed dark brown sugar
• 1 large egg yolk
• 2/3 cup finely chopped toasted pecans (about 2 ounces)
• Pecan halves, for decorating

Details

Servings 36
Adapted from cooking.com

Preparation

Step 1

Preheat the oven to 325 degrees F. Sift together the flour and salt into a bowl.

Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in the egg yolk until combined.

Reduce the speed to low. Add the flour mixture; mix until combined. Mix in the chopped pecans.

Using a 1 1/4-inch ice cream scoop, drop the batter onto baking sheets lined with parchment paper, spacing about 3 inches apart.

Press one pecan half into the center of each. Bake the cookies, rotating sheets halfway through, until golden brown, 12-15 minutes.

Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days