Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes about 3 dozen cookies

　　1 2/3 cups pecan halves (6 ounces)

　　2 sticks unsalted butter, softened

　　1/4 cup granulated sugar

　　1/4 cup packed light brown sugar

　　1 teaspoon pure vanilla extract

　　1 teaspoon salt

　　1 3/4 cups all-purpose flour

　　

Step 1

Preheat oven to 350°F with rack in middle. Toast pecans in oven, then cool. Leave oven on.

　　

Step 2

Pick out about 36 of the best-looking pecan halves for topping cookies and finely chop remainder.

　　

Step 3

Blend together butter, sugars, vanilla, and salt in a bowl with a fork until combined well. Stir in flour and chopped pecans until a soft dough forms (dough will be sticky).

　　

Step 4

Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass (flour it if necessary), then push a pecan half onto center of each cookie.

　　

Step 5

Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheet 5 minutes, then transfer to a rack to cool.