Butter Pecan Rounds

Recipe View Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. (Prep time: 5 minutes)

Recipe View In a skillet over medium heat, toast the pecans with 2 tablespoons of butter, cooking for about 5 minutes until fragrant. Sprinkle 1 1/2 tablespoons of white sugar over the top and stir until pecans are lightly coated. Remove from heat and let cool slightly. (Cook time: 5 minutes)

Recipe View In a large bowl, cream together 1/2 cup of softened unsalted butter with 1/2 cup white sugar and 1/2 cup packed light brown sugar until light and fluffy. (Prep time: 3 minutes)

Recipe View Beat in the egg and vanilla extract until well combined. (Prep time: 2 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (Prep time: 5 minutes)

Recipe View Stir in the toasted pecan mixture until evenly distributed throughout the dough. (Prep time: 2 minutes)

Recipe View Drop tablespoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie. (Prep time: 5 minutes)

Recipe View Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until the edges are golden brown. (Bake time: 10-12 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Cool time: 10 minutes)