Overall, the cookies are very delicious, sandy and crumbly. I can eat the whole thing by myself but my doctor and dietician said I got to control. Because I am from Singapore, the butter we get weighs 250gms which we translate it to be 1 cup and maybe the American system is a little short by our standard. Could this explain the dryness faced by others? When I rolled the dough into rolls, the dough was a little wet but somehow came together.
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
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- 1/3 cup finely chopped pecans
- 1 cup butter, softened
- 1/2 cup sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Parchment paper
- 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.
- 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.
- 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.
- 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.
- 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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