Butter Pecan Cookies
Butter pecan cookies are a great addition to your holiday party. The cookies feature a nutty flavor and soft centers. The pecan flavor adds to the holiday feel and promises to help you win the next cookie exchange.
Servings: 24
Calories: 277kcal
Ingredients
Toasted Pecans
- 1-1/2 cups pecans chopped
- 1-1/2 Tablespoons butter
Pecan Cookies
- 2 sticks butter browned
- 2-1/4 cups all-purpose flour
- 2-1/2 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup brown sugar
- 1/2 cup sugar
- 1-1/2 teaspoons vanilla extract
- 2 eggs
- 24 pecan halves have a few more on hand, just in case
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Brown the two sticks of butter and set aside.
- Toasted Pecans
- Melt 1-1/2 Tablespoons butter in a saucepan.
- Next, add the 1-1/2 cups of chopped pecans to the saucepan and toast the pecans for about five minutes. Set aside.
- Pecan Cookies
- Add the flour, cornstarch, salt, baking soda, and cinnamon to a medium-sized bowl and whisk. Set aside.
- Next, pour the browned butter into a large bowl and add the brown and white sugars. Mix well.
- Add the vanilla extract and eggs and mix.
- Now, add the flour mixture and mix well.
- Finally, add the toasted pecans to the cookie dough and fold in.
- Refrigerate the cookie dough for at least one hour.
- Scoop the cookie dough onto the cookie sheet about two inches apart. Each cookie should be about 1-1/2 to 2-inches around.
- Place a pecan half on each cookie.
- Bake for about nine minutes or until the edges are golden brown. The center should still be a little wiggly.
Video
Nutrition
Serving: 1 | Calories: 277kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 38mg | Sodium: 226mg | Fiber: 2g | Sugar: 12g