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Butter Pecan Cookies Recipe

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This recipe for Butter Pecan Cookies is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup finely chopped pecans
1 1/2 T butter

2 3/4 cup flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
2 sticks unsalted butter, melted until brown
1 cup dark brown sugar
1/2 cup sugar
2 tsp vanilla
2 large eggs, room temperature
16 pecan halves for decoration (optional)

Directions:
Directions:
For Buttered Pecans: Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4-5 minutes, or until lightly toasted. Set aside.

For Butter Pecan Cookies: 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. Fold in flour, stirring until combined. Fold in buttered pecans. 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 is scoopable.

To Bake: Preheat oven to 375 degrees. Line large baking sheet with parchment paper. Roll dough into balls and slightly flatten, placing pecan on top if desired. Bake for 7-8 minutes or until edges are set and center is still a little jiggly.

 

 

 

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