I was going thru our pantry and noticed I had all these leftover pecans from making pecan tassies for my Ophir 4-H baking group and making some Carrot Cake cookies for Amanda’s birthday. I thought well I guess I could maybe put them in yogurt or salads then I thought nope I want to make some Butter Pecan Cookies with them instead!!
Sally’s Baking Addiction Blog is THE best, this girl is such a great baker I knew she would have a great recipe for butter pecan cookies and she does!! Enjoy! http://sallysbakingaddiction.com/2014/12/03/butter-pecan-cookies/
1 and 1/2 cups pecans, chopped
1 cup unsalted butter, softened
1/2 cup sugar
1 cup packed light brown sugar you can use dark brown sugar instead if you want
2 large eggs, room temperature
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar for rolling/sea salt for sprinkling ( I do the sugar rolling just not the sea salt sprinkling!)
Pre heat oven to 300 degrees, once oven is ready toast the chopped pecans on a baking sheet with large parchment paper or silicone mat-lined for about 15 minutes. Make sure to stir the pecans twice during their cooking time. twice during this time. Once pecans are done set them aside and be sure to turn the oven off.
You can use a hand-held mixer and a large bowl or stand mixer fitted with a paddle attachment, get your butter and beat for 1 minute on medium speed until completely smooth and creamy. Next add the granulated sugar and brown sugar beat that on medium high speed until fluffy and light in color. Then add the eggs and vanilla and beat on high speed. As needed scrape down the sides and bottom of the bowl.
In a separate bowl combine cornstarch, baking soda and salt and whisk together until combined. On low speed, slowly mix into the wet ingredients until combined. You will notice that the cookie dough will be quite thick that’s normal then add the toasted chopped pecans, and for about 5-10 seconds mix slowly until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
When you remove the cookie dough from the refrigerator allow it to sit at room temperature for 20 minutes, however f the cookie dough chilled longer than 3 hours, have it sit at room temperature for about 30 minutes. This will make the cookie dough much easier to scoop out and roll.
Preheat oven to 350°F
Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, you might find the dough a bit crumbly but as you work with it you will be able to roll it into balls with your hands. If you want you can roll the balls into the sugar but it’s not necessary for taste more a look thing, or you can sprinkle each cookie with a tiny bit of salt once they are out of the oven from baking.
Bake the cookies for 10 minutes ( if you want them crispier do 11 minutes ), until slightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. Enjoy!