Butter Pecan Cookies

March 27th, 2020 17:04:18 PMRecipesAdmin

IngredientsFor the Buttered Pecans:

• 1 and 1/2 cups pecan halves finely chopped
• 1 and 1/2 tablespoons unsalted butter

For the Butter Pecan Cookies:

• 2 and 1/4 cups all-purpose flour
• 2 and 1/2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 sticks (8 ounces) unsalted butter melted until browned
• 1 cup dark brown sugar packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs at room temperature
• 16 pecan halves for decoration optional

InstructionsFor the Buttered Pecans:

1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook stirring occasionally for 4 to 5 minutes or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies:

1. In a large bowl combine flour cornstarch salt cinnamon and baking soda; whisk well to combine then set aside until needed.
2. Melt butter in a skillet over medium heat; continue cooking stirring occasionally until golden brown. Remove pan from heat and pour butter into a large heatproof mixing bowl. Add in both sugars and whisk well to combine. Add in vanilla. Beat in eggs one at a time beating until eggs are just combined.
3. Using a rubber spatula fold in the flour stirring until just combined. Fold in the buttered pecans.
4. Cover bowl and refrigerate for at least 4 hours and up to 2 days. If you refrigerate for more than 4 hours you ll need to let the dough sit at room temperature until it s scoopable.

To Bake:

1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper.
2. Scoop 3 tablespoon sized rounds of dough onto the prepared sheet leaving 2 inches in between each cookie for spreading. Firmly press a pecan half on top of each ball of cookie dough if desired then bake in preheated oven for 9 minutes or until edges are set and the center is still a little jiggly. Sprinkle warm cookies with a little granulated sugar if desired. Allow cookies to cool on the pan for 15 minutes then carefully transfer to a cooling rack. Repeat with remaining cookie dough.

Base Recipe adapted from this SITE