Old fashioned and yummy these nutty buttery cookies are extremely popular at bake sales and cookie exchanges. They hold up extremely well when transported.
Makes about 5 dozen
3 sticks unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon water
4 cups all-purpose flour
1 ½ teaspoons kosher salt
¼ teaspoon baking soda
2 ½ cups pecans, lightly toasted and coarsely chopped
Preheat the oven to 325F
Place the butter and sugar in a bowl of an electric mixer fitted with the paddle attachment, beat until smooth and creamy. Add eggs, vanilla, and water, one at a time, beating well after each addition. Scrape down the sides of the bowl.
Place the flour, salt, and baking soda in a separate bowl and mix well. Add to the butter mixture and beat until combined. Scrape down the sides of the bowl, add the pecans, and beat again.
Form the dough into 1-inch balls, and using your hand or the bottom of a water glass, press down until flattened.
Place on an ungreased cookie sheet lined with parchment paper. Transfer to the oven until the cookies begin to brown, about 17-20 minutes. Transfer to a wire cooling rack and let the cookie sheet cool completely between batches and repeat with the remaining dough.