Butter Pecan Cookies
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Refrigerate the cookie dough
1 hr
-
Servings
50 cookies
-
Calories
109 kcal
-
Course
Baked Goods
-
Cuisine
International
Butter Pecan Cookies
Report
Homemade Butter Pecan Cookies recipe is easy and fail-proof. Each crumbly cookie is loaded with roasted pecans, resulting in a flavorful and crunchy texture. It's absolutely delicious and irresistible, and rivals store-brought ones.
Share:
Ingredients
- 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
Instructions
- Preheat the oven to 325°F (160°C). Place chopped pecans and one tablespoon of butter on a baking pan lined with parchment paper. Roast for 5 minutes, or 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 the egg yolk and vanilla extract, and beat until well incorporated. Gradually mix in the dry ingredients until no flour remains. Cover the cookie dough with plastic wrap and refrigerate for 1 hour or until slightly firm.
- Meanwhile, whisk the egg white until foamy, then stir in the pecan halves. Set aside.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the cookie dough from the refrigerator and divide it into 50 equal pieces, rolling each into a ball. Roll the balls in the roasted chopped pecans, pressing the nuts into the dough. Transfer the dough balls to the prepared baking sheet, spacing them 2 inches apart. Top each with a pecan half coated in egg white.
- Bake for 12 minutes, or until the cookies are golden brown. Allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store the cookies in an airtight container.
Notes
- 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 Information
Show Details
Serving
50cookies
Calories
109kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
34mg
(1%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
128IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
15mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 50cookies | |
| Calories | 109kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 34mg | 1% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
