PECAN NUT BUTTER RECIPE

INGREDIENTS 

2 and 1/2 cups  all-purpose flour 

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs, at room temperature

2 cups Pecan Nut Butter

1 and 1/2 teaspoons pure vanilla extract

Pecan Halves to decorate the tops (optional)

INSTRUCTIONS  

• Combine flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the pecan nut butter and vanilla, then beat on high speed until combined.
• Add the dry ingredients to the wet ingredients, then mix on low until combined. Dough will be thick.
• Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before making balls.
• Preheat oven to 350°F . Line 2-3 large baking sheets with parchment paper.  Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Use a fork to make a crisscross indent on top of each or place a pecan half in the middle and press. Bake each batch for 10-12 minutes until very lightly browned on the sides. The centers will look very soft.
• Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. 
• Cookies stay fresh covered at room temperature for up to 1 week.  Enjoy!!!