My first recipe to share:

Butter/Olive oil Pecan Cookies Recipe

Cream the butter first. Then add sugar and cream them together.

1/2 cup chopped pecans
¼ cup unsalted butter with ¼ cup olive oil, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

1 Preheat oven to 177°C. On a baking sheet, toast pecans until you can smell the fragrant pecan nuts, about 6 minutes. Let cool completely; finely chop or course chop as desired.

2 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

4 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

5 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more icing sugar or white sugar as desired. Cool cookies on a wire rack.