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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I don't really like pecans, so I substituted my favorite nut, cashews. but she adapted hers from Martha Stewart Everyday Food, Apr 2009. Ingredients:
1/2 cup unsalted butter, at room temperature (one stick) |
1/2 cup light brown sugar |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon table salt |
1 cup all-purpose flour |
1 cup unsalted roasted cashews, coarsely chopped |
Directions:
1. Preheat oven to 350°. Line two baking sheets with parchment or Silpat.
2. Cream together butter and sugar until light and fluffy. Add vanilla and salt and beat until combined. On low, add flour a little at a time and beat just until completely combined. Fold in cashews.
3. Divide dough into 12 1 1/2 balls, and place on cookie sheets. Flatten slightly with the bottom of a glass (wet it slightly to minimize sticking).
4. Bake 15-17 minutes until golden brown. Rotate pans back-to-front and top-to-bottom about halfway through.
5. When done, transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.
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