Day 63: Paula Deen's Pecan Shortbread Cookie

We all know I am a Paula Deen fan. I will literally try any recipe she has because she's literally that good. I genuinely haven't made a recipe from Paula Deen that I did not like. The texture of this cookie was SO GOOD! It was soft and pillowy but not chewy.. I absolutely loved this cookie. The only thing I adjusted with this recipe is adding some brown sugar to the pecans, only because I have a sweet tooth and wanted the extra sugar. If you're not a crazy sweet tooth lady like me, you can just omit the brown sugar. Enjoy!

*Ingredients
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt

-Pecan Topping
2 tsp vanilla extract
1/4 cup dark brown sugar
2 tsp cinnamon
1 tsp nutmeg
2 TBS butter
3/4 chop chopped pecans

*Instructions
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Beat in egg and vanilla.
In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, beating just until combined. Scoop dough by 3 TBS, and roll into balls. Place 2 inches apart on prepared pans, and flatten slightly. Sprinkle with pecans.
Bake until bottom of cookies are lightly browned, about 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.