Butter Pecan Cookies Recipe:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chopped pecans, toasted
Instructions:
1. Prepare Pecans:
Preheat your oven to 350°F (175°C).
Spread the chopped pecans on a baking sheet and toast them for 6-8 minutes until fragrant. Let them cool completely.
2. Cream Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
3. Add Wet Ingredients:
Beat in the eggs one at a time, then mix in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in Pecans:
Gently fold in the toasted pecans until evenly distributed.
6. Chill the Dough (optional but recommended):
Cover the dough and refrigerate for at least 1 hour (or up to 24 hours) for a better texture and flavor.
7. Bake the Cookies:
Preheat your oven to 350°F (175°C) again.
Scoop the dough into 1.5-inch balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone but will set as they cool.
8. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
For extra buttery flavor, you can brown the butter before creaming it with the sugars.
Store cookies in an airtight container at room temperatur
e for up to a week.
Enjoy your buttery, nutty, and irresistibly sweet butter pecan cookies!
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