BEST PECAN COOKIES RECIPES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment. Spread 2 cups pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop. Beat butter, granulated sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Reduce speed to low and beat in flour, one large spoonful at a time, just until combined. Add chopped pecans and beat until incorporated. Cover and chill at least 1 hour or up to 24 hours.Place turbinado sugar in a bowl. Divide dough into 36 (1 1/4- inch) balls, roll balls in turbinado sugar, and place, 2 inches apart, on prepared baking sheets. Gently press remaining pecans into the top of each cookie. Bake, rotating pans once, until edges are golden brown, 15 to 17 minutes. Cool on pans on wire racks 5 minutes, then transfer to racks to cool completely.

Steps:

• Preheat the oven to 350° F. In the mixing bowl of a stand-up mixer, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until pecan are incorporated into dough. Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie. Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.