Butter Pecan ice cream is my favorite ice cream flavor but being lactose intolerant I don't indulge myself nearly as much as I would like so thse cookies always hit the spot! Anyone who reads my blog regularly knows I love simple recipes and this one is one of the easiest you will ever make! Butter Pecan Cookies 3/4 cup pecans 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup sugar, plus more for coating 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup all-purpose flour Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (
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