These Pecan Cookies, are a thin buttery brown sugar cookie full of chopped pecans with a delicious buttery caramel taste. You won’t be able to stop at one!
In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!
Notes
Store the baked cooled cookies in an air tight container at room temperature for up to 3 days. They can also be frozen in a freezer safe container or bag, for up to 2 months, but frozen cookies are best eaten in a month. You can also freeze the cookie dough for up to 2 months.Freeze the flattened cookies on a cookie sheet then when firm move to a freezer safe bag or container. They can be baked while still frozen, they may need an extra minute or 2 to bake.If you don't like pecans you can aways substitute. with hazelnuts or walnuts.