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Ingredients
- Â Â About 2 dozen
- 1 c. all-purpose flour
- Â Â Healthy pinch of grnd cinnamon
- Â Â Healthy pinch of salt
- 8 Tbsp. (1 stick) unsalted butter, at room temperature
- 1/4 c. sugar
- 1/2 tsp vanilla extract
- 1/2 c. (2 ounces) coarsely minced pecans, toasted
Directions
- Sift together the flour, cinnamon and salt, and set aside. Beat the butter, sugar and vanilla in a large bowl with a hand-held electric mixer at high speed till light and fluffy, about three min. Stir in the flour, then the pecans, to make a stiff dough.
- On a lightly floured work surface, form the dough into a 9 inch-long log.
- Wrap tightly in parchment paper. Chill till chilled and hard, at least two hrs or possibly overnight.
- Position a rack in the center of the oven and preheat to 350 degrees.
- Unwrap and slice the dough into inch-thick rounds. Arrange about 1 inch apart on an ungreased baking sheet. Bake till beginning to brown around the edges, about 20 min.
- Cold on the sheet for five min, then transfer to wire racks to cold completely. The cookies can be baked and stored in an airtight container at room temperature for about five days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 320g | |
| Calories 1677 | |
| Calories from Fat 1001 | 60% |
| Total Fat 114.99g | 144% |
| Saturated Fat 60.41g | 242% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 15mg | 1% |
| Potassium 288mg | 8% |
| Total Carbs 149.88g | 40% |
| Dietary Fiber 6.3g | 21% |
| Sugars 51.82g | 35% |
| Protein 16.64g | 27% |
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