I love butter pecan cookies; I love the way they melt in your mouth; I love the taste of pecans, and of course the taste of butter. This recipe is adapted from a recipe in Everyday Food magazine. Note to self: follow directions! I forgot to flatten the cookies until they were about half-way done baking, so they didn’t turn out quite as pretty as they could have. Still, they lasted about an hour here.

By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Cream the butter first. Then add sugar and cream them together. This is the way it is supposed to be done. (Thanks Shuna!)

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