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I have another cookie recipe for you this week (If you missed
last week’s recipe for Maraschino Cherry Chocolate Chip Shortbread Cookies, you
can find it here.)
and it’s a winner! The late Mr. O-P used to love butter pecan ice cream. Me,
not only am I not a particular fan of butter pecan ice cream, but ice cream, in
general, doesn’t wow me...but I digress. I was thinking about him the other
day, as I often do. He absolutely loved cookies, and I wondered what it would
be like if I were to create a butter pecan cookie in his honor. He would have
loved these, and so would have my dad, yet another cookie fanatic. Toasting the
pecans makes them wonderfully flavorful, adding butter flavoring, gives these an
extra buttery taste. Make up a batch for now, and another to freeze for the
holidays.
Butter Pecan Cookies
2 ½ c. flour
1 t. baking soda
½ t. salt
2 sticks unsalted butter, room temperature
½ c. sugar
1 c. brown sugar
2 large eggs
1 t. vanilla extract
½ t. butter extract
2 c. pecans, roughly chopped
In a 9” skillet over medium heat, toast to pecans, stirring occasionally, for 5 to 10 minutes or until fragrant.
In a medium bowl, whisk together flour, baking soda, and salt.
In the work bowl of your stand mixer, beat butter for 2 minutes until light and creamy. Add both sugars and beat for an additional 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in extracts. Gradually mix dry ingredients into the wet ingredients just until combined. Fold in 1 ½ c. of the pecans.
2 ½ c. flour
1 t. baking soda
½ t. salt
2 sticks unsalted butter, room temperature
½ c. sugar
1 c. brown sugar
2 large eggs
1 t. vanilla extract
½ t. butter extract
2 c. pecans, roughly chopped
In a 9” skillet over medium heat, toast to pecans, stirring occasionally, for 5 to 10 minutes or until fragrant.
In a medium bowl, whisk together flour, baking soda, and salt.
In the work bowl of your stand mixer, beat butter for 2 minutes until light and creamy. Add both sugars and beat for an additional 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in extracts. Gradually mix dry ingredients into the wet ingredients just until combined. Fold in 1 ½ c. of the pecans.
Wrap cookie dough in plastic wrap and refrigerate for 2 to 3
hours.
Preheat oven to 350°F; line baking sheets with parchment paper or a Silpat. Using a cookie scoop, mound scoops of dough onto your cookie sheet and top with reserved pecans, pressing pecans down lightly into the dough. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and allow to cool five minutes on baking sheet before transferring to a wire rack to cool completely.
Preheat oven to 350°F; line baking sheets with parchment paper or a Silpat. Using a cookie scoop, mound scoops of dough onto your cookie sheet and top with reserved pecans, pressing pecans down lightly into the dough. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and allow to cool five minutes on baking sheet before transferring to a wire rack to cool completely.
12 comments:
Such a sweet contribute to Mr. OP, Pattie. I would love these too and I am going to get a bag of pecans and bake some for my husband because he has been mentioning that he wants some pecans. Thanks for sharing this with us. I really appreciate it.
O.M.G. Another delicious cookie recipe I’m going to have to make. I made the cherry chocolate chip recipe last week and we are still enjoying those. Thanks for the tip on using the mini chips as they give a nice burst of chocolate!
Oh yumm, Patti. I also toast pecans when I make my granola. I will definitely try these, but can I cut the recipe in half?
Hi Shirley, I see no reason why this recipe couldn’t be cut in half. I haven’t, personally, tried it, but I feel pretty confident that it can be done. Hope this helps. Pattie
Would this recipe work using sugar free brown sugar? Making it exactly the same except substituting the sugars?
Thanks. Sharyn
Sharyn, having never used sugar-free brown sugar, I can’t speak as to its success in this recipe. If you have used it in the past as a substitute for traditional brown sugar, and used it successfully, then I would suggest giving it a try. If you do, please let me know how it worked for you. Pattie
Adding this to my list of "to try" for my husband, who loves everything butter and pecan.
No doubt I would like these cookies since butter pecan ice cream is my favorite! looks delicious
Made the cookies with substituting white sugar with Splenda and the brown sugar with Lanketo golden for the brown sugar......wonderful..nice to have another great sugar free cookie recipe....very tasty.....many thanks
Great! So glad to know this. Thanks for letting me know. Enjoy your cookies.
You mentioned corn starch in the directions but it's not in the list of ingredients. How much corn starch should be used?
Awk! No corn starch. Sorry, Sharon, I’ve corrected. Thank you for calling this to my attention.
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