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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly grease two cookie sheets; set aside. Spread pecans in a single layer in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once. Cool slightly. Finely chop pecans; set aside. Reduce oven temperature to 325°F.
In a small saucepan melt 1/4 cup of the butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, about 5 minutes or until butter becomes brown and fragrant. Cool slightly.
In a large mixing bowl beat the remaining 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. Beat in browned butter and vanilla until combined. Beat in flour just until combined. Stir in pecans. Divide dough in half.
On each prepared cookie sheet, pat each portion of dough into an 8-inch circle. Using your fingers or a fork, crimp edges of dough. Prick every inch or so with a fork. Cut each circle into 12 wedges; leave wedges in the circle.
Bake for 15 to 18 minutes or until edges are light brown, rearranging cookie sheets halfway through baking if necessary. Cool on cookie sheets for 2 minutes, then cut circles into wedges again. Cool on cookie sheets for 3 minutes more. Transfer wedges to wire racks; cool completely.
In a small saucepan cook and stir chocolate and shortening over low heat until melted. Carefully dip the outside edge of each wedge into melted chocolate, allowing excess to drip off (cookies will be tender and break easily). Return to wire racks. If desired, sprinkle chocolate edges lightly with fleur de sel. Let stand about 1 hour or until chocolate is set (if necessary, chill until set).