- 8 ounces cultured butter
- lightly salted
- ½ cup brown sugar
- ½ cup sugar
- 1 large egg
- ½ tablespoon vanilla extract
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup pecans, toasted and
- chopped fine
Coating Mix: mix the following items together and set aside to roll the dough in later: - 1 cup pecans, toasted and
- chopped fine
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
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- Using an electric mixer, beat butter and sugars until creamy.
Gradually add egg and vanilla until incorporated. Combine flour, baking
powder, and salt, and add to butter mixture, beating well at medium
speed. Stir in 1 cup pecans.
- Shape dough into two 6-inch logs. Sprinkle pecan, sugar, and cinnamon
mixture on a cutting board and roll the logs of dough in it. Wrap logs
in waxed paper and refrigerate overnight.
- Remove dough from the refrigerator and slice into ¼-inch slices.
- Place slices on a sheet pan lined with parchment paper and sprinkle
with sugar before putting in the oven. Bake cookies at 350°F for 12 to
14 minutes,
 until light brown. Remove cookies and cool on wire racks.
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