Butter Pecan Cookies
Butter pecan cookies, they melt in your mouth, the taste of pecans, and of course the taste of butter. This recipe is adapted from a recipe in Everyday Food magazine. Note: follow directions! Do not forget to flatten the cookies, a step that is very important to the look and crispness of the Butter Pecan Cookies
It is also a good idea to cream the butter then add the sugar and cream them together, then the rest of the ingredients, this will make a smoother and more uniform cookie.
Butter Pecan Cookies Recipe
Ingredients for Butter Pecan Cookies
3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Method to bake Butter Pecan Cookies
1 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
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 sugar. Cool cookies on a wire rack.
Before you begin baking cookies, be sure you have all the ingredients called for and that you understand the recipe clearly.
Remember – If something is worth doing, it is worth doing right! Cultivate the do-it-right attitude and habit. Baking demands accuracy and care. Unlike other kinds of cooking, such as soups or stews, you cannot improvise or substitute ingredients. Never carry on another activity while you are mixing a recipe. Distractions, no matter how small, lead to mistakes. Let the telephone ring!