pecan cookies Recipe - Homemade American

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For an extra toasty pecan flavor, toast your pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant, then let them cool before chopping.
These cookies will keep in an airtight container at room temperature for up to 5 days.
For a richer flavor, you can substitute half of the butter with shortening.