Pound Cake Cookies

Recipe View In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (Approximately 3-5 minutes)

Recipe View Beat in the egg yolks until well combined, then gradually incorporate the flour until a dough forms. (Approximately 2-3 minutes)

Recipe View Stir in the vanilla extract until evenly distributed throughout the dough. (Approximately 1 minute)

Recipe View Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours, or preferably overnight, to allow the dough to firm up. (2+ hours)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Recipe View Roll the chilled dough into walnut-sized balls and place them 2 inches apart on the prepared baking sheets.

Recipe View Slightly flatten each ball and press a small indentation into the center of each cookie.

Recipe View Fill each indentation with a toasted pecan half.

Recipe View Bake in the preheated oven until the cookies are lightly golden brown, approximately 12 to 15 minutes. (12-15 minutes)

Recipe View Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)