Have a great cooke recipe? Share it here. Pecan Cookies Hands on: 15 minutes Total time: 20 minutes Makes: 32 cookies I've been making these cookies for years. They couldn't be simpler and they never fail to please. You can make the dough ahead of time and refrigerate for up to 2 days. Bring the dough to room temperature before baking. 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup packed light brown sugar 1 cup all-purpose flour 1/4 teaspoon salt 1 cup coarsely chopped pecans Preheat oven to 350 degrees. Lightly grease 2 cookie sheets. In the bowl of a stand mixer, beat butter and sugar until creamy, about 2 minutes. Add flour and salt and beat until just combined. Remove bowl from mixer and stir in pecans. Using a 1-inch scoop, arrange balls of dough on cookie sheet. They will not spread. Bake 10 minutes or until lightly browned at the edges. Move to a wire rack to cool. These are best if eaten within 2 days. Adapted from a recipe in "The King Arthur Flour Cookie Companion" (Countryman Press, $35) Per cookie: 73 calories (percent of calories from fat, 65), 1 gram protein, 6 grams carbohydrates, trace fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 18 milligrams sodium.