I don't really like pecans, so I substituted my favorite nut, cashews. Adapted from a recipe at Brown-Eyed Baker (http://bit.ly/drIKuy), but she adapted hers from Martha Stewart Everyday Food, Apr 2009.
Provided by DrGaellon
Categories < 60 Mins
Time 32m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line two baking sheets with parchment or Silpat.
- Cream together butter and sugar until light and fluffy. Add vanilla and salt and beat until combined. On low, add flour a little at a time and beat just until completely combined. Fold in cashews.
- Divide dough into 12 1 1/2" balls, and place on cookie sheets. Flatten slightly with the bottom of a glass (wet it slightly to minimize sticking).
- Bake 15-17 minutes until golden brown. Rotate pans back-to-front and top-to-bottom about halfway through.
- When done, transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.
Nutrition Facts : Calories 207.3, Fat 13.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 126.4, Carbohydrate 20.7, Fiber 0.6, Sugar 9.5, Protein 2.9
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