Deeply toasty brown butter pecan shortbread cookies that are rich, tender, and melt in your mouth.

Scale

1 cup unsalted butter

2 cups all-purpose flour

¾ cup powdered sugar

½ tsp salt

1 tsp vanilla extract

¾ cup chopped pecans

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1. Brown the butter and let cool slightly.

2. Beat butter and powdered sugar until smooth.

3. Mix in vanilla extract.

4. Add flour and salt gradually.

5. Fold in pecans.

6. Chill dough 30 minutes.

7. Bake at 350°F for 12–15 minutes.

8. Cool completely before serving.

Watch butter carefully while browning.

Chill dough to prevent spreading.

Do not overbake.