3/4 c chopped pecans
1/2 c (1 stick) Earth Balance, room temperature
1/3 c sugar
1 tsp vanilla extract
1/8 tsp salt
1 c all-purpose flour
1/2 c (1 stick) Earth Balance, room temperature
1/3 c sugar
1 tsp vanilla extract
1/8 tsp salt
1 c all-purpose flour
Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Form the dough into small equal-sized balls, place on cookie sheet, and flatten gently with your palm. Bake until golden brown, 10-12 minutes.
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