Ingredients
- Cookie:
- 1 cup unsalted butter, room temperature (2 sticks = 1 cup)
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- Topping:
- 1/4 cup butter, melted
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 cup Diamond of California® Chopped Pecans
The Steps
- In a mixing bowl, combine the butter and brown sugar. Beat until light and fluffy, about 5 minutes.
- Add the salt, egg yolk and vanilla extract, mix until combined.
- Add the flour, cinnamon and nutmeg. Mix until combined.
- Roll dough into a log and refrigerate for 1 hour.
- While the dough chills, make the topping. Combine all ingredients in a bowl and mix until combined.
- Pre-heat the oven to 325 degrees. Slice the dough into ¼ inch thick rounds and place on a parchment lined baking sheet. Top each cookie with the pecan topping.
- Bake for 15 minutes.
