- 24
- 10 mins
- 95 mins
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup toasted chopped pecans
- 1/2 teaspoon flaky salt (optional)
Preparation
Step 1
Line an 8 x 8-inch square pan with parchment paper, leaving extra overhang.
Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and mix again.
Gradually add the flour and mix until well combined. Fold in the toasted nuts. Press the dough into an even layer on the bottom of the prepared pan, making sure to fill the corners. Score the dough to make 24 bars (4 rows by 6 rows). Using a chopstick or fork, make dimples into the pieces. Refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees F.
Remove the pan from the refrigerator. Sprinkle with salt, if desired. Bake in the oven until golden on the edges, 55 to 60 minutes.
Remove from the oven and let cool for 10 minutes. Remove the cookies from the pan by grasping the parchment paper. While still warm, cut the cookies along the scored lines. Let cool on a rack