Butter Pecan Cookies
Ingredients:
1 cup 227g unsalted butter, softened
1 cup 200g granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups 320g all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 cup 120g chopped pecans, toasted
Directions:
Prepare the Pecans:
Preheat your oven to 350F 175C.
Spread the chopped pecans evenly on a baking sheet.
Toast in the preheated oven for 68 minutes, stirring halfway through, until fragrant.
Remove from the oven and allow to cool completely.
Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Incorporate Pecans:
Gently fold the toasted, cooled pecans into the cookie dough until evenly distributed.
Chill the Dough:
Cover the mixing bowl with plastic wrap and refrigerate the dough for 3045 minutes. This step is crucial to prevent the cookies from spreading too much during baking.
Preheat the Oven:
While the dough chills, preheat your oven to 350F 175C.
Line baking sheets with parchment paper.
Shape and Bake:
Scoop tablespoon-sized portions of dough and roll them into balls.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 1012 minutes, or until the edges are golden brown and the centers are set.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 12 minutes Chilling Time: 30 minutes Total Time: 57 minutes
Kcal: Approximately 150 kcal per cookie
Servings: 24 cookies
#ButterPecanCookies #HomemadeCookies #Baking #PecanRecipes #SweetTreats