12Tablespoons(170 g) cold, unsalted butter, cut into 1/2-inch pieces
½cup(100 g) packed light brown sugar
¼cup(30 g) confectioners’ sugar
¼teaspoonground cinnamon
¼teaspoonsalt
1 ½cups(187 g) all purpose flour
1large egg yolk, room temperature
1cup(125 g) finely chopped pecans, (chopped, then measured)
½cuppecan halves for garnish
Instructions
In the bowl of a stand mixer (a stand mixer works better with the cold butter), beat cold butter, brown sugar, confectioners’ sugar, cinnamon and salt together until combined. Scrape down the bottom and the sides of the bowl as necessary. Add egg yolk and mix until combined.
Add flour and mix just until combined, then add the chopped pecans and mix until incorporated. The dough may be a little crumbly (see notes).
Transfer dough to a lightly floured work surface and roll into a 12-inch log about 2 inches in diameter. Wrap dough log in plastic wrap and chill for at least 1 hour and up to 48 hours.
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Remove dough log from the refrigerator and discard the plastic wrap. Use a sharp knife to cut into discs about 1/4-inch to 3/8-inch thick. Place discs on the prepared baking sheet and garnish with a pecan half.
Bake at 350℉ for 10 to 12 minutes or until golden around the edges. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Crumbly dough: The dough will be crumbly due to the cold butter and chopped nuts. If it doesn't come together to form a log, mix in 1 to 2 tablespoons milk.Toast pecans for more flavor. Sprinkle on a baking pan and bake at 350 for 7 to 10 minutes. Cool completely before using in the recipe.Store in an airtight container at room temperature for up to 1 week.Freeze cookie dough for up to 3 months. Defrost in the refrigerator before slicing and baking.