Ingredients

1 2/3 cups finely chopped pecans (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

Directions

Preheat oven to 350°F with rack in middle.

In the bowl of a stand mixer, blend together butter, sugars, vanilla, and salt in a bowl until combined well. Mix in flour and chopped pecans until a soft dough forms (dough will be slightly sticky).

Form 1-inch balls of dough and arrange 2 inches apart on two ungreased baking sheets. Flatten balls to 1/3 inch thick using the bottom of a glass (flour bottom).

Bake, 1 sheet at a time, until edges are golden, about 15 minutes. Cool cookies on sheet 5 minutes, then transfer to a rack to cool.

Yield: Approx. 3 dozen

Option – Keep 36 pecan halves aside and top each pressed cookies with one pecan half prior to baking.