Ingredients
For the cookies:
½ cup finely chopped pecans
1 cup unsalted butter, softened
â…“ cup granulated sugar
2 teaspoons vanilla extract
1â…” cups all-purpose flour
¼ teaspoon salt
For the topping:
¼ cup granulated sugar
½ tablespoon ground cinnamon
Tools Needed
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Bake with Me
Preparation
Make the cookies: Warm a small skillet over medium heat and add pecans. Stirring occasionally, keep the pecans over the heat until lightly toasted. Remove from the heat and pour into a large mixing bowl to cool.
Add butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Scrape down the bowl.
Pour vanilla into the stand mixer bowl and mix again until combined.
To the bowl with the pecans, add the flour and salt. Mix well. Slowly add the dry ingredients into the wet and mix on low speed. Stop when just combined.
Roll the dough into 1-inch balls then carefully shape into crescents. Place the cookies on a baking tray lined with parchment paper then chill the cookies for 30 minutes.
Meanwhile, preheat the oven to 325℉.
Once the cookies have chilled, bake in the preheated oven for 15-20 minutes, or until the edges are golden and the tops are set. Cool on the baking tray for 5-7 minutes.
Make the topping: In a small bowl, combine the sugar and cinnamon. Roll each cookie in the cinnamon-sugar mixture while still warm then cool completely on a wire rack. Enjoy!