Thanks for watching/listening to our Cookie/Travel podcast. This butter pecan cookie recipe is great. If you enjoy Pecan Sandies, then you are going to love these cookies. I go a little heavy on the pecans with ¾ cup, and I think you can easily get away with only using a ½ cup of pecans, but don’t adjust the recipe too much, cause it’s pretty perfect, I think. In the video, I say to bake the cookies at for 20 minutes when I REALLY MEAN 15 MINUTES! They come out okay at 20 minutes, but 15 minutes is sooooo much better. The cookies actually look better after 20 minutes, but they are overdone, and taste much better at 15 minutes, before the tops of the cookies start to brown.
Butter Pecan Cookie Ingredients
1 cup all purpose FLOUR
½ cup salted BUTTER
¼ cup SUGAR
¾ cup toasted chopped PECANS
1 tsp VANILLA EXTRACT
⅛ tsp of SALT
This recipe makes a dozen cookies. Check current prices for Parchment Paper on amazon.
How to Make Butter Pecan Cookies
- First put your butter out and allow it to soften.
- Toast up your chopped pecan pieces. I bake the pecans at 350˚F for 5-10 minutes. Keep an eye on your pecans! There’s no reason to over toast them, and you don’t want to risk burning expensive pecans! Toast the pecans in advance so that they have time to cool before you fold them into the cookie dough.
- Once your butter is soft, give it a nice whisk with a…whisk.
- Then whisk in the sugar, and then whisk in the salt and vanilla extract, as well.
- Add in the flour, then get a spoon or spatula and mix the flour and sugar/butter mixture together. Mix until the dough begins to stick into small clumpy pieces. It’ll seem pretty dry, but that’s how it should look.
- Add in the toasted pecan pieces and mix everything together well.
- Now press the dough together into a ball, and then separate the dough into a dozen even sizes.
- Press each piece of dough into a ball, then flatten into a wheel and shape into a cookie size that is uniform and not too thin around the edges.
- Space cookies apart on a cookie pan and bake for 15 minutes at 350˚F.
- After 15 minutes, remove the cookies from the oven and place onto a cooling rack.
Cookie Tip: do not wait for the cookies to brown on top! The cookies will be colored on the bottom, but still look fairly light on top. If you wait for the tops to brown, the cookies will be too dry, I think. CG actually prefers the cookies baked for 20 minutes, but I think it’s too much. If you try this recipe both ways, then let me know what you think.
Are you trying to avoid butter? Well good luck. Maybe this butter-free pecan sandies recipe can help.
Thanks for Trying Our Butter Pecan Cookie Recipe
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