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Wednesday, September 30, 2015

Butter Pecan Cookies

I hope you have all had a great Summer and are transitioning into the Fall season well. It's been over a month since my last post. Life has been a little hectic, but I'm back. I am happy for the Fall season to be here as I had a rough Summer with allergies.  These cookies are perfect for the Fall season. I have been meaning to post these cookies for about two weeks and I finally got some time to write about them this afternoon.

These Butter Pecan Cookies are for the pecan lover. They will be great with a scoop of Butter Pecan ice cream on the side. The 1 cup of butter called for in the recipe makes these cookies extremely  soft and chewy. It also gives them a rich flavor. I took these cookies to an event and  everyone loved them.

Butter Pecan Cookies.

Yield: 18 + cookies

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 2 large eggs, room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups cinnamon sugar pecans chopped

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

For the Butter Pecan Cookies:

1. In in medium sixed bowl mix all-purpose flour, corn starch, baking soda, and salt until  combined. Set aside.

2. Using a stand mixer with paddle attachment beat unsalted butter for 1 minute of medium speed until creamy. Add  granulated sugar and brown sugar on medium speed until smooth. 

3. Add eggs and pure vanilla extract on high speed until combined.

4. Add all-purpose flour, corn starch, and baking soda to butter mixture. Mix on low speed after each addition.

5. Add chopped cinnamon sugar pecans and gently fold in.

6. Refrigerate cookie dough for at least 1 hour.

7. With a 1 1/2 to 2 tablespoon cookie scoop place cookie dough 2 inches a part on cookie sheet. 

8. Bake for 8 minutes.

9. Let cookie cool on cookie sheet for 5 minutes. Remove cookies from cookie sheet  and place on cooling rack until cooled completely.

I'm soaking up the last of the sun here near Seattle before the  rain season starts. What are your Fall plans and how do you  welcome the beautiful leaves and cool weather?


Let cookie sheet cool completely in between batches.

These cookies can be stored at room temperature in an  air tight container for up to two weeks.

This recipe was adapted from Sally's Baking Addiction

Savor The Baking,