Ingredients

1 cup (226 g) salted butter -cold and cut into small cubes
1/2 cup (100 g) light brown sugar
2 1/4 cups (280 g) all-purpose flour
1/2 cup (60 g) toasted pecans, finely chopped
Extra chopped pecans or pecan halves for topping, optional
Powdered sugar for dusting, optional

Directions

Mix the butter and light brown sugar on medium-high speed for about 7–8 minutes, until light and creamy.

Add the flour in a few additions, mixing on low speed after each addition.

Add the chopped toasted pecans and mix just until evenly incorporated.

Transfer the dough onto a sheet of parchment paper and shape it into a log about 1½ inches (4 cm) in diameter. If desired, press a few extra chopped pecans onto the outside of the log.

Wrap the dough tightly in parchment paper and refrigerate for at least 30 minutes, or until firm enough to slice.

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.

Slice the chilled dough into rounds about ⅓ inch thick and arrange them on the prepared baking sheet. If desired, gently press a pecan piece onto the top of each cookie.

Bake for about 12–15 minutes, or until the bottom and edges are lightly golden. The tops should remain fairly pale.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar if desired.