Butter Pecan Cookies

I'm still hesitating about baking cookies this year... I haven't bake any.. even until now. Only did arrowhead chips so far.

Last year,

I made Almond Puff Fingers and Peanut Cookies, and definately Arrowhead chips.

2008,

I made Barazek, Tangy Melting Hearts, Peanut Cookies and Arrowhead Chips.

2007,

I made only Arrowhead chips, cos I was pregnant with Lydia and had no mood at all.

2006,

Pineapple tarts and kuih makmur.

2005... I forgot.

I didn't make these for Chinese New Year this year. It's a back post. But since it's lots of cookie baking for lots of people out there now, maybe u can try this. I purposely shaped my cookies like pecans.

Adapted from Martha Stewart's site.

Ingredients

• 3/4 cup pecans (I used 80gms)

• 1/2 cup (115gm) unsalted butter, room temperature (I used salted, so I skipped the salt)

• 1/3 cup sugar, plus more for coating (I used 70gm fine granulated sugar, plus more)

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt (skipped this)

• 1 cup all-purpose flour (I used 150gm)

Directions

1. Preheat oven to 350 degrees (180/170C). On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3. Pinch a small piece of dough, roll into an oblong shape, Roll in sugar. Place on a baking sheet. Gently flatten with a fork. 
4. Bake until golden brown, rotating sheet halfway through (if necessary), about 15 minutes. Cool cookies on a wire rack.

This cookie keeps well. I made them more than 2  months back, and they still taste good now.. I mean now. Cos I still have them :)