BY LULU 18 OCT 2021
Creamy together the butter and sugars in a mixing bowl with an electric mixer until smooth.
Mix together the dry ingredients in another mixing bowl, and then add them to your creamed mixture.
Combine the dry and wet ingredients together using a large spatula. You should end up with a soft batter.
Fold in your chopped pecans. Cover your bowl of dough and place it in the fridge to chill for at least 2 hours
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Scoop your batter onto the trays, leaving two inches of space between each
Lightly flatten the tops of the cookies with the bottom of a glass.
Bake the cookies in the oven for 13-16 minutes or until the edges look set and lightly golden in color.
If possible, allow the dough to chill overnight in the fridge.
These cookies can last up to 5 days if stored in an airtight container at room temperature.