Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
3 Hours
Yield
Makes about 7 dozen

Vanessa says, "My grandfather was a great cook and inspired me. These cookies, made with fresh Texas pecans, were always in his cookie jar. You can't stop with just one cookie."

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

Step 2

Beat butter and sugar at medium speed with an electric mixer until fluffy. Gradually add flour, beating just until blended. Stir in pecans and vanilla.

Step 3

Divide dough in half, and shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in parchment paper, and cover and chill 1 hour or until firm.

Step 4

Preheat oven to 325°. Cut logs into 1/4-inch-thick rounds, and place 1/2 inch apart on parchment paper-lined baking sheets.

Step 5

Bake at 325° for 18 to 20 minutes or until lightly golden. Let cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 20 minutes).

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