Ingredients
Equipment
Method
Preparation Steps
- Preheat the oven to 325°F (163°C) and prepare your baking sheets lined with parchment paper.
- Spread the whole pecans on a baking sheet and roast for 10-15 minutes until fragrant. Let cool and chop finely.
- In a stand mixer, cream the softened butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Mix in the vanilla extract, then sift together the flour and salt in a separate bowl and incorporate into the creamed mixture.
- Gently fold in the chopped pecans into the cookie dough with a spatula.
- Divide the dough, form each half into a rectangle about 1 inch thick, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out each rectangle on a floured surface to 0.5 inches thick, trim edges, and cut into fingers approximately 3x1 inches.
- Transfer to baking sheets, sprinkle with sparkling sugar if desired, and make indentations with a skewer.
- Bake for 18-25 minutes until lightly golden around the edges; cool on the baking sheet.
- Melt the dark chocolate in a microwave-safe bowl, stirring in intervals until smooth.
- Dip one end of each cookie into the melted chocolate, allowing excess to drip off, then sprinkle with flaked sea salt.
- Let cookies set at room temperature for 30-60 minutes before serving or packaging.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Reheat in a toaster oven at 300°F for a warm treat.