The cookie recipe is a slight adaptation of an excellent walnut cookie by Martha Stewart, featured in her book, Cookies, a veritable cookie bible. The pecan cookie is like a tangy shortbread cookie, studded with toasted pecans. Eat ’em up yum! Add the sugar and vanilla and beat for another minute. Reduce the mixer speed to low and beat in the flour and salt until just combined. Do not over-mix. Fold in the toasted pecans. Wrap each log in plastic wrap and place in the freezer until firm, about 4 hours, but overnight is best. The dough can sit in the freezer for up to two weeks and about a month if wrapped and then placed in an airtight container. Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats. Let cool on the sheets for a minute or two before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.
