Brown Butter Pecan Sandies Recipe for 24 Buttery Cookies

Instructions:

1. Preheat your oven to 350°F (175°C). Place the chopped pecans in a dry skillet over medium heat. Toast for 3–5 minutes until fragrant and slightly darkened.
2. In a separate saucepan, melt the butter over medium heat. Continue cooking until it foams and brown bits settle at the bottom. Remove from heat and let the butter cool until it reaches a creamy, softened consistency (not liquid).
3. In a large bowl, cream the cooled brown butter and 1/2 cup of powdered sugar until smooth. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until the dough looks like damp sand but holds together when squeezed. Fold in the toasted pecans.
6. Chill the dough for 30 minutes to lock the fats into the flour.
7. Shape the dough into 1-inch balls and place them 2 inches apart on a baking sheet lined with parchment paper. Flatten slightly with your palm.
8. Bake for 12–15 minutes until edges are barely golden. If using extra powdered sugar, roll the cookies in it while still slightly warm.