Toasted Pecan Butter Cookies

Ingredients

• 3 1/2 ounces pecan halves, toasted (1 cup)
• 8 ounces unsalted butter, softened
• 1 cup confectioners' sugar, plus more for dusting
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 1 1/4 cups all-purpose flour, sifted

Directions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Break each pecan half into 2 or 3 pieces.

3. 3

   Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low.

4. 4

   Gradually add flour, beating until just incorporated.

5. 5

   Stir in pecans until distributed evenly.

6. 6

   Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).

7. 7

   Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes.

8. 8

   Let cool on sheets on wire racks for 5 minutes.

9. 9

   Transfer cookies to wire racks, and let cool.

10. 10

    Cookies will keep, covered, for up to 2 days.

11. 11

    Dust with confectioners' sugar just before serving.