How to make Butter Pecan Cookies
TO MAKE THESE COOKIES, YOU’LL NEED THE FOLLOWING INGREDIENTS:
Chopped pecans, I used a cup.
7 large spoons.Of unsalted butter.
A third cup.Of granulated white sugar.
A cup.Of brown sugar.
Two large eggs.
A large spoon.Of vanilla extract.
250 grams.Of all-purpose flour.
A half-small spoon.Of baking soda.
A small pinch.Of salt
To garnish, I used Pecan halves on the top of each cookie.
TO MAKE THESE CHEWY COOKIES, FOLLOW THE STEP-BY-STEP DIRECTIONS BELOW:
Firstly, I turned the temperature of the oven to 350 degrees Fahrenheit and I lined two baking sheets with parchment paper before I started the preparation.
Next, using an electric mixer, I beat together the butter with granulated white sugar, and I added the brown sugar and keep beating until I had a light and creamy mixture in texture.
After that, I added the eggs and vanilla flavoring and continue beating for another 2 minutes until everything was well incorporated.
Following that, I added approx. 250 grams Of all-purpose flour, baking soda, and salt right away and stir until everything was thoroughly blended.
Once finished, I used a medium spatula to set the balls on the baking sheet that has been prepared and topped each biscuit with half a pecan.
At this step, it was time to bake my famous cookies in the preheated oven for around 10 to 15 minutes, just until the top was golden brown.
Cookies with butter pecans are particularly suitable for the holidays since their flavors are a little more complex than those found in traditional Christmas cookies. Everyone will like their chewy edges, their toasted taste, and their soft centers. If you really want to go all out, which you should, break them up and sprinkle them on top of butter pecan ice cream. I really hope that you’ll enjoy them as we all did!!! Have a good day!!
Nutrition Information:
YIELDS: 24 | SERVING SIZE: 1 cookie
Calories: 150 kcal | Total Fat: 9g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 70mg | Total Carbohydrates: 16g | Dietary Fiber: 1g | Sugars: 10g | Protein: 2g
Frequently Asked Questions:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s what you have on hand. Just adjust the added salt in the recipe accordingly to balance the overall saltiness.
How many cookies does this recipe yield?
The recipe doesn’t specify the exact number of cookies, but based on the ingredients, it seems to make approximately 24 cookies.
Can I substitute the pecans with other nuts?
Yes, you can use other nuts like walnuts or almonds if you prefer. The choice of nuts can affect the flavor and texture slightly.
Can I store the cookie dough in the fridge or freezer for later baking?
Yes, you can refrigerate the cookie dough for a few days or freeze it for several weeks. Make sure to wrap it tightly in plastic wrap or place it in an airtight container.
Can I use a handheld mixer instead of an electric mixer?
Yes, a handheld mixer can also be used to cream the butter and sugars, and it should work well for the recipe.
Can I use a different type of nut instead of pecans?
Yes, you can use other nuts like walnuts, almonds, or even hazelnuts if you prefer.
The choice of nuts will give the cookies different flavors and textures.
Can I make the cookies without eggs?
If you want to make eggless cookies, you can try using egg substitutes like applesauce, mashed banana, or flaxseed gel.
Keep in mind that the texture and taste may differ slightly from the original recipe.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3-5 days.
If you need to store them longer, you can freeze the cookies for up to 2-3 months.
Can I add other flavorings or mix-ins to the cookie dough?
Yes, you can customize the cookies by adding ingredients like chocolate chips, dried fruits, or coconut flakes to the dough.
Experiment with different flavors to find your favorite combination.