The virtues of this cookie recipe are many: It relies on just a few basic ingredients, the dough is remarkably easy to prepare, and as the cookies bake, they fill the kitchen with the most magnificent scent.
Recipe information
Yield
makes about 3 dozen
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Sift together flour and salt into a bowl.
Step 2
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped pecans.
Step 3
Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press one pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.
