Butter Pecans:

Cup of Yum
1. In a large skillet, sauté the chopped pecans, brown sugar, and butter for about 3-4 minutes, until lightly toasted. Set aside to cool, and stir in the vanilla.

Butter Pecan Cookies:

1. Bring the butter to a boil, stirring frequently, in a skillet over medium-high heat. The solid particles at the bottom will turn golden brown. Immediately pour the mixture into a large mixing bowl and cool slightly for about 10 minutes.
2. In another bowl, whisk together the flour, cornstarch, and baking soda.
3. Whisk the sugars into the cooled, browned butter. Whisk in the vanilla, eggs, and egg yolk until well combined.
4. Add dry ingredients into the butter bowl and stir until well combined.
5. Stir in buttered pecans.
6. Cover the mixture with plastic wrap, pressing the plastic down onto the dough's surface. Chill for at least 3 hours and up to 3 days.
7. Before baking, let the dough sit at room temperature for about 30 minutes.

Bake:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. Roll dough into balls, about three tablespoons each, and place 2 inches apart onto the baking sheet.
4. Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9-12 minutes. Remove from the oven and immediately press a pecan halve into the center of each cookie.
5. Let rest on a baking sheet for 5 minutes, then transfer to a cooling rack.
6. Store in an airtight container for up to 5 days.