Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 cup (115g) pecans, finely chopped and toasted
  • 2 tbsp (25g) turbinado sugar
  • 24 pecan halves

Instructions:

  1. Beat the softened butter and powdered sugar on medium-high speed until the mixture is pale and fluffy (about 2–3 minutes).
  2. Lower the speed and gradually add the flour and salt. Mix only until the dough begins to pull away from the sides of the bowl.
  3. Gently fold in the toasted chopped pecans using a spatula until evenly distributed.
  4. Turn the dough onto a piece of plastic wrap and shape it into a cylinder roughly 2 inches in diameter and 8 inches long.
  5. Twist the ends of the plastic wrap tightly to seal the log and place it in the freezer for 60 minutes.
  6. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
  7. Using a sharp knife, slice the chilled log into rounds approximately 1/4 inch thick.
  8. Press the edge of each slice into turbinado sugar, then press one pecan half firmly into the top of the cookie.
  9. Bake for 10–12 minutes until edges are just barely golden.