Butter Pecan Cookies
Ingredients
Pecans
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Brown sugar
Egg
Vanilla extract
1X 2X 3X
1 3/4 cups (135 g) chopped pecans
1 tablespoon (14 g) unsalted butter (for roasting the chopped pecans )
2 cups (185 g) all-purpose flour
1 teaspoon (4.5 g) baking powder
1/2 teaspoon (3 g) baking soda
1/4 teaspoon (2 g) salt
1 cup (226.8 g) unsalted butter (softened )
1 cup (105 g) brown sugar
1 (40 g without shell) egg (separate egg white and egg yolk)
1 teaspoon (4 g) vanilla extract
1 cup (125 g) pecan halves
Directions
Preheat the oven to 325°F (160°C). Place chopped pecans with one tablespoon of butter on a baking pan lined with parchment paper. Roast for 5 minutes until lightly browned and fragrant. Remove from the oven and let them cool completely.
In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer (or a hand mixer), cream together 1 cup of butter with brown sugar. Add egg yolk, vanilla extract, and beat until well incorporated. Then, combine the dry ingredients with the wet ones, mixing until no powder remains. Cover the cookie dough with plastic wrap and refrigerate for 1 hour or until slightly firm.
Meanwhile, whisk the egg white until foamy and stir in pecan halves. Set aside.
Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Remove the cookie dough from refrigerator, divide it into 50 equal small pieces and round them into balls. Roll the balls into roasted chopped pecans and pressing the nuts into the dough. Transfer the dough onto the baking sheet, spacing them 2 inches apart. Top each one with egg white coated pecan halves.
Bake for 12 minutes until golden brown. Allow the cookies to cool for 2 minutes on the baking sheet, then transfer them to a wire rack and cool completely. Store them in an airtight container.
Notes
Recipe Adapted: Tasteofhome
Roasting the chopped pecans before adding them to the dough enhances their flavor. Be cautious not to over-roast, as this can lead to bitterness.
Divide the cookie dough into equal-sized portions to ensure uniform baking.
Keep a close eye on the cookies while baking. They should be golden brown around the edges but still slightly soft in the center when you take them out. Overbaking can result in dry cookies. Once the cookies cooled completely, they're slightly crunchy and crumbly.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking.
Nutrition
Saturated Fat 2.6g
Cholesterol 13mg
Sodium 89mg
Carbohydrates 7.1g
Fiber 0.4g
Protein 0.9g
Calcium 11mg