- ¾ cup unsalted butter, softened
- ¾ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1¼ cups flour
- ¾ cups finely crushed kettle chips
- ¾ cups finely chopped raw pecans
- Extra granulated sugar and butter for flattening the cookies
In a mixer, cream butter, sugar, egg yolk and vanilla until fluffy, scraping down the sides of the bowl once. Add flour, chips and pecans and mix until thoroughly combined. Form the dough into 1½ inch balls and place 3 inches apart on an ungreased cookie sheet.
Place about a half cup of extra sugar in a bowl and grease the bottom of a drinking glass with butter. Dip the glass into sugar and flatten each ball of dough, dipping back into the sugar each time.
Bake in the center of the oven at 375 degrees for 7-9 minutes until the edges are just barely golden. Cool for a minute on the baking sheets, then, cool completely on a wire rack.