These cookies are buttery and soft and one of those you’ll always have room for after even the largest of meals. They have the consistency of shortbread, however the addition of brown sugar makes them a bit softer and sweeter. Plus, for all you cookie dough eaters out there (you know who you are), the fact that there are no eggs in this batter makes for guilt-free indulging!
1 pound butter
¾ pound light brown sugar
½ teaspoon salt
1 teaspoon vanilla
1 ½ cups pecans
1 quart flour
Powdered sugar – optional (but really, why not?)
In a bowl with an electric mixer, blend the room temperature butter with brown sugar until combined – do not overmix. Add salt and vanilla and incorporate. Using the paddle attachment, add flour and pecans and incorporate fully. The dough will be firm and a little crumbly, but can be shaped into a log, chilled and sliced. Bake at 325 for 8-12 minutes until lightly browned. Optional – toss in powdered sugar to coat.