I love butter pecan cookies; I love the way they melt in your mouth; I love the taste of pecans, and of course the taste of butter. This recipe is adapted from a recipe in Everyday Food magazine. Note to self: follow directions! I forgot to flatten the cookies until they were about half-way done baking, so they didn’t turn out quite as pretty as they could have. Still, they lasted about an hour here.
By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Cream the butter first. Then add sugar and cream them together. This is the way it is supposed to be done. (Thanks Shuna!)
Butter Pecan Cookies Recipe
3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.
4 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
5 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
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