| • | 1 cup (250 mL) unsalted butter |
| • | 1/2 cup (125 mL) light brown sugar |
| • | 2 cups (500 mL) flour |
| • | 1 cup (250 mL) ground pecans |
| • | 2 tsp. (10 mL) vanilla |
| • | pinch of salt |
- Preheat the oven to 325° F (160° C). Line a cookie sheet with parchment paper.
- In a large bowl with an electric mixer (or in a food processor) beat together the butter and the brown sugar until creamy. Add the flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough. Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
- By hand, roll the dough into 1-inch (2 cm) balls, place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch/1 cm thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass. (If you have a cookie stamp, you can use it to squish the cookies instead of the glass.)
- Place in the oven and bake for 25 to 30 minutes or until set and very lightly browned on the bottom. Remove from pan and let cool on a rack.
How kids can help:
• |
Roll the dough into balls and flatten them on the cookie sheet. |
• |
Decorate, if desired, with icing or sprinkles. |
