Thin Crunchy Chewy Pecan Cookies
User Reviews
4.8
Thin Crunchy Chewy Pecan Cookies
Description
This cookie recipe blends softened butter with light brown sugar and egg to create a light, fluffy base, enhanced with vanilla. Flour and a pinch of salt are folded in, followed by coarsely chopped pecans, providing nutty texture and taste. Chilling the dough before rolling and flattening yields a thin cookie that crisps nicely without losing chewiness inside.
Baked at 350°F for 12-14 minutes until lightly golden, the cookies must be spread apart as they thin out during baking. Their thinness makes for a satisfying crunch, while the pecans add pleasant bursts of nuttiness.
Store cooled cookies in an airtight container at room temperature for up to three days or freeze whole cookies or dough for up to two months. Freezing the dough flattened on a sheet makes quick baking from frozen possible with slightly extended bake time. Pecans can be substituted with walnuts or hazelnuts depending on preference.
Ingredients
- ½ cup butter softened
- 1½ cups light brown sugar lightly packed
- 1 egg room temperature
- ½ teaspoon vanilla
- 1½ cups all-purpose flour
- 1 pinch salt
- 1 cup pecans coarsely chopped
If using unsalted butter then add 2 pinches of salt.
Instructions
- In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
- Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
- Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
- Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
- Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!
Notes
- Store baked cookies in an airtight container at room temperature up to 3 days.
- Freeze baked cookies or dough for up to 2 months; dough freezes well flattened on a sheet.
- When baking from frozen flattened dough, add a minute or two to baking time.
- Substitute pecans with hazelnuts or walnuts if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 25mg | 1% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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