INGREDIENTS
3/4 glass pecans, chopped
1/2 glass (1 adhere, 112 g) unsalted butter, room temperature
1/3 glass (70 g) sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 glass (140 g) all-purpose flour
METHOD
1 Make cookie mixture: With an electric blender, beat the butter for almost a diminutive. Include 1/3 glass sugar and beat until light, almost 1 miniature more. Beat in vanilla, salt, and flour, scratching down sides of bowl, fair until mixture comes together. Overlay in pecans.2 Roll into balls: Partitioned batter into 12 pieces; crush batter to shape into balls.Put, 3 inches separated, on a preparing sheet.3 Tenderly smooth with the foot of a glass (reshape sides in the event that necessary).4 Prepare at 350°F (175°C) until brilliant brown, pivoting sheet midway through, almost 15 minutes. Cool treats on a wire rack.
