Directions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy cleanup.

2. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with both sugars until the mixture becomes light, smooth, and fluffy. This step is key to achieving that signature sandy, crumbly texture.

3. Add the Vanilla

Blend in the vanilla extract to enhance the cookie’s buttery flavor.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the creamed butter, mixing gently until just incorporated. Avoid overmixing to keep the cookies tender.

5. Fold in the Pecans

Stir in the finely chopped pecans until evenly distributed throughout the dough.

6. Shape the Dough

Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.

7. Flatten Gently

Press each ball slightly with your palm or the bottom of a glass to give them their classic shape.

8. Bake

Bake for 15–18 minutes, or until the edges turn a light golden brown. Watch carefully—they should stay pale and delicate, not overbaked.

9. Cool and Serve

Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these buttery pecan delights plain or with a light dusting of powdered sugar.