i usually don’t do it. i don’t have the time. but our pineapple upside down cake wasn’t wrapped well enough (or someone got into it and forgot to rewrap it (ERIK, no doubt)) so it went stale and gross. a last minute lunch and post-dinner dessert was needed. stat. we’ve got wicked sweet teeth to satisfy and sweet teeth can get mighty grumpy if there’s nothing in the house to sate them. recipes like this one make me want to do more Tuesday evening baking though. So easy – i got home at 5, started mixing the dough, etc. and by 5:30 the cooled cookies were nestled in my cookie container. if you like buttery cookies and pecans, this one is definitely for you.
recipe from the Brown Eyed Baker
1 stick of softened butter
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1 cup coarse chopped pecans
heat the oven to 350. line baking sheets with parchment. in your mixer, cream the butter and sugar until fluffy. add in the vanilla and salt. slowly add in the flour and only beat it until it’s incorporated. fold in pecans. roll the dough into 1 inch balls and place on the sheets 2 inches apart. lightly flatten the balls. bake 15-17 minutes or until the cookies are lightly browned. let them cool on wire racks. eat ’em or store ’em.