Step 1

Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.

Step 2

To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the butter and powdered sugar together about 1 minute until creamy. Add the sourdough discard and vanilla extract and whip again on medium-high speed until completely combined and the mixture looks light and fluffy. Scrape down the sides of the bowl as needed and mix again until completely incorporated.

Step 3

To a small bowl whisk together finely chopped pecans (I like to give them a whirl in my blender), flour and salt. Add the dry ingredients into the bowl with the butter mixture and beat in the flour mixture until completely combined.

Step 4

Scoop the dough into balls, about 25 grams (1 Tablespoon) each and place onto a baking sheet, about 12-15 cookies per baking sheet.

Step 5

Bake cookies for 15 minutes. The cookies will not spread much, but will form a mound on the cookie sheet with the inside soft and tender, but baked through. Remove the cookies from the oven and let rest for about 5 minutes.

Step 6

After 5 minutes roll the warm cookies in the reserved powdered sugar. Place on a baking rack or parchment paper to cool. Once the cookies are cooled roll again in powdered sugar until completely coated. Enjoy!