PECAN BUTTER COOKIE RECIPE
Preheat your oven to 375 degrees F. Makes 12-24 Cookies depending on how big you like them.
INGREDIENTS
¾ Cup Butter, Room Temperature
¾ Cup Packed Brown Sugar
2 tsp Vanilla
1 Egg
2 Cups All Purpose Flour
2 tsp baking powder
½ tsp salt
1 Cup Toasted Pecans coarsely chopped
¼ Cup Baking Carmel Chips (optional)
INSTRUCTIONS
- Preheat the oven to 375 F and line a cookie sheet with parchment paper.
- Cream butter and brown sugar until it is light and fluffy (about 3 minutes). Add vanilla and egg. Mix well.
- Add flour, baking powder and salt into a small bowl and combine. Add to the butter mixture and combine.
- Stir in pecans and caramel.
- Make balls of cookie dough (around 2 Tablespoons) and place on the cookie sheet. These cookies don’t spread a lot. If you want a flatter cookie, use the bottom of a glass and spray it with cooking spray and press the balls into a circle.
- Bake for 8-10 minutes. The bottoms will start to brown before the tops. Make sure you take them out when the bottoms are getting browned. They may look a little under cooked but they will continue to cook while on the cooling rack.
- Remove from the oven and allow to cool on the cookie sheet for 3-5 minutes then remove and place on a cooling rack to finish cooling.
- Once cooled, store cookies in an airtight container. They may last 3-5 days in your home but they usually get eaten in the first day at my house. ENJOY!
Welcome!
Pecans are more than just pies. They are much more versatile than that. One of my passions is to provide people with unique food experiences by creating tasty and tempting recipes using the classic pecan. Check out our recipes below by clicking on the links.
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