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!