Butter Pecan Cookies
Ingredients:
– 1 cup (2 sticks or 225 g) unsalted butter, softened
– 1 cup (200 g) granulated sugar
– 1/2 cup (100 g) brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/2 cups (315 g) all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups (150 g) chopped pecans
– 1 tablespoon butter (for toasting pecans)
– 1 teaspoon cinnamon (optional for extra flavor)
Instructions:
1. **Toast the Pecans:**
– In a skillet, melt 1 tablespoon of butter over medium heat.
– Add the chopped pecans and toast them, stirring frequently, until they become fragrant and lightly browned, about 5-7 minutes.
– Remove from heat and let them cool.
2. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).
– Line baking sheets with parchment paper or silicone baking mats.
3. **Cream the Butter and Sugars:**
– In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. **Add Eggs and Vanilla:**
– Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
5. **Mix the Dry Ingredients:**
– In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
6. **Combine Wet and Dry Ingredients:**
– Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. **Fold in the Pecans:**
– Gently fold in the toasted pecans until evenly distributed throughout the dough.
8. **Shape the Cookies:**
– Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. **Bake the Cookies:**
– Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
– Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. **Serve:**
– Once cooled, serve your butter pecan cookies with a glass of milk, or enjoy them on their own!
Tips:
– **Storage:** Store the cookies in an airtight container at room temperature for up to a week.
– **Freezing:** You can freeze the cookie dough balls for up to 3 months. Just bake directly from the freezer, adding a couple of minutes to the baking time.
Enjoy!
These Butter Pecan Cookies are rich, buttery, and full of nutty flavor, making them a perfect treat for any occasion. The toasted pecans add a wonderful crunch, and the cookies have a soft, chewy texture that’s irresistible.