This recipe has been my go-to this month—I’ve made it six times and it never gets old!

by
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the bottom of a glass or your palm.
Bake for 15-18 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a twist, try adding a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced flavor. If you have picky eaters who aren’t fond of nuts, you can substitute the pecans with chocolate chips or dried cranberries. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also drizzle the cooled cookies with melted chocolate for an extra touch of sweetness.
Pages: 1 2

Leave a Comment