Ingredients:
For the Buttered Pecans:
• 1 and 1/4 cups of finely chopped pecan halves
• 3 tablespoons of unsalted butter
For the Butter Pecan Cookies:
• 2 and 1/2 cups of all-purpose flour
• 1 tablespoon of cornstarch
• 3/4 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1 teaspoon of baking soda
• 2 sticks (8 ounces) of unsalted butter, melted until browned
• 1 cup of packed dark brown sugar
• 1/2 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 16 pecan halves, for decoration (optional)
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Instructions:
For the Buttered Pecans:
1. I melt butter in a large skillet over medium heat.
2. I add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes or until lightly toasted.
3. I set aside until needed.
For the Butter Pecan Cookies:
1. In a large bowl, I combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine, then set aside until needed.
2. In a small saucepan over medium heat, I melt the butter. I continue to cook the butter, swirling the pan occasionally until it reaches a rich amber color and has a slightly nutty aroma.
3. I remove the butter from heat immediately and pour it into a large mixing bowl.
4. I add both sugars to the mixing bowl and whisk well to combine.
5. I add in vanilla. I beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
6. Using a rubber spatula, I fold in the flour, stirring until just combined. I fold in the buttered pecans.
7. I cover the bowl and refrigerate for 4 hours.
8. I preheat the oven to 375 degrees (F) and line two large baking sheets with parchment paper.
9. Using a large cookie scoop, I divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
10. I firmly press a pecan half on top of each ball of cookie dough.
11. I bake one tray at a time in the preheated oven for 10 to 11 minutes.
12. If any edges spread out while baking, I use a spatula and gently press them back in as soon as I remove the cookies from the oven.
13. I sprinkle warm cookies with granulated sugar.