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. These cookies 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. Beat the butter first. Then add sugar and beat them together. This is the way it is supposed to be done. (Thanks Shuna!)
Butter Pecan Cookies
- 3/4 cup pecans (80 g), chopped
- 1/2 cup (1 stick, 112 g) unsalted butter, room temperature
- 1/3 cup (70 g) sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup (140 g) all-purpose flour
Make cookie dough:
With an electric mixer, beat the butter for about a minute. Add 1/3 cup sugar and beat 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.
Roll into balls:
Separate dough into 12 pieces; shape dough into walnut-sized balls. Place, 3 inches apart, on a baking sheet.
Gently flatten with the bottom of a glass:
(reshape sides if necessary).
Bake at 350°F (175°C) until golden brown:
rotating sheet halfway through, about 16 minutes. Cool cookies on a wire rack.
Recipe adapted from Martha Stewart Everyday Food.