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1 cup unsalted butter, softened

½ cup granulated sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1 ¾ cups all-purpose flour

½ teaspoon salt

1 cup finely chopped pecans (toasted for extra flavor)

Powdered sugar, for rolling

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1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. If using raw pecans, toast them in a dry skillet over medium heat until fragrant and lightly golden, about 5 minutes. Let them cool before chopping.

3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).

4. Beat in the egg yolk and vanilla extract until fully incorporated.

5. In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter-sugar blend, mixing on low speed until a soft dough forms.

Step 5: Fold in Pecans

Gently fold in the finely chopped pecans until evenly distributed throughout the dough.

Step 6: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into smooth balls.

Place the balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 7: Bake

Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden but the centers remain soft.

Step 8: Roll in Powdered Sugar

While the cookies are still warm, carefully transfer them to a shallow dish filled with powdered sugar.

Gently roll each cookie in the powdered sugar until coated completely. Allow them to cool completely before handling further.

Step 9: Serve