Ingredients

• 2 1/2 cups Pecan Halves divided
• 1/2 cup Brown Sugar packed
• 1/4 cup Powdered Sugar
• 1 1/2 cups Unbleached White Fine Pastry Flour
• 1/2 tsp Salt
• 12 Tbsp Butter chilled, cut into 1/2-inch cubes
• 1 Egg Yolk

Instructions

1. Process 1 1/2 cups pecans and sugars in a 10-12 cup food processor for 10 two-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 two-second pulses. Add egg yolk and process until dough forms into a ball.
2. Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour.
3. Preheat oven to 325°F. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.