Butter Pecan Cookies

days. Chilling is mandatory for this cookie dough
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutesif the cookie dough chilled longer than 3 hours let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350F 177C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled the dough might be slightly crumbly but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough about 1 Tablespoon of dough each into balls. You may roll the cookie dough balls into the 13 cup of granulated sugar listed under the optional ingredients. Its optional because I merely did this for looksthe sugar gives them a pretty sparkle. Or you can bake the cookies without the sugar rolling and sprinkle with a little sea salt when they come out of the oven. If you love saltysweet do the sea salt.
Bake the cookies for 1112 minutes 13 minutes for crispier cookies until slightly golden brown around the edges. My oven has hot spots and yours may too so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy try gently pressing down on them
with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.