Books & Spoons Recipe: THE QUICK AND EASY PECAN COOKIES

There are only few more days to Christmas, and many are trying to get everything done at the last minute. Or you might be like me, that you want to enjoy the Advent time, and get most everything ready by the beginning of December, and then just enjoy for the rest of the month.
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Were you here or there, there's few things I like more, than the scent of of fresh baked goodies. I have baked something just about every week, just to get the scent lingering in my home.

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And if you are running late with your preparation, and still want to bake just something, or you just love pecans, these cookies are perfect for you!
I tried this recipe for the first time this past week, and loved it. I used a little bit less butter, because I actually didn't want it spread out as much as I Thought it would, and they worked out just perfectly for my desires. The dough is sticky, as you form the balls, so if you have something, like a cookie scoop, or melon baller, that you can use, that would be helpful, for you. 

I used the bigger mellon baller, since my goal was to get little cookies, just little bit bigger than the pecans I had.
​You see here in the pictures how well that worked out. I love them! But they are so good, I might have to make another batch, to hold me all the way to the New Year. 

The recipe makes, give or take, about 40 cookies. Depending on how big you make them, of course. Also, the baking time will be depended on the size. It took me about an hour all together, from start to finish, with the recipe, and the longest time I used to form the doug balls into the cookie tray. 

I hope you enjoy these as much as I do! Now get a cup of coffee, couple of freshly baked cookies, and be gracious towards yourself. 
~ Cheers!

THE PECAN COOKIES

1-1/4 cups sifted all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter
1-1/4 cups light brown sugar, firmly packed
1/2 tsp vanilla extract
1 large egg
2/3 cup pecans, chopped 
approx. 40 pecan halves for the top of the cookies (you'll need one for each cookie)

1. Preheat the oven to 350 F / 180 C

2. In a small bowl, mix together the flour, baking soda, and salt. Set aside.
3. In a medium-sized saucepan, gently melt the butter over low heat.

4. Once melted, remove from the heat and add the sugar, stirring until smooth.

4.Add the vanilla and egg and continue stirring until smooth again.
5. Add the dry ingredients and stir until just combined, then blend in the chopped nuts.
6. Using a small cookie dough scoop or a another tool, portion the dough onto the baking sheets about 2 inches apart to allow for spreading.

7. Top each cookie with a pecan half, pressing lightly into the dough.
8. Bake for about 12-14 minutes, until golden brown
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