Butter Pecan Cookies
This fall favorite is the perfect balance of buttery goodness, nutty crunch, and sweet satisfaction - Butter Pecan Cookies!
Butter Pecans
1 1/2 Cups Chopped Pecan Halves
2 TBSP of butter
Cookies
1 Cup Unsalted Butter
2 1/4 Cups All-Purpose Flour
1 TBSP Cornstarch
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Cinnamon
3/4 Cup Granulated Sugar
3/4 Cup Dark Brown Sugar
2 Eggs
2 tsp Vanilla Extract
Pecan Halves for Decorating (optional)
In a light-colored skillet over medium high heat, brown 1 cup butter. Butter will begin to melt and slowly begin to bubble and form a foam on the top. Continue to swirl the pan and stir with a spatula being careful not to allow the butter to burn. Once it begins to boil, you will start to see small solid particles at the bottom of the pan begin to turn golden brown. Once the butter turns amber brown, remove from heat and pour into a bowl to fully cool. Leave some of the small brown bits in the skillet and add 2 TBSP butter to melt. Place chopped pecans into pan and saute over medium heat for 4-5 minutes until they are fully coated with butter, and you begin to smell the toasty aroma.
While the brown butter and pecans are cooling, mix dry ingredients together in a medium-size mixing bowl: Flour, Cornstarch, Cinnamon, Baking Soda, and Salt. Whisk to combine these ingredients. Then, add Eggs and Vanilla Extract and mix together. Using a rubber spatula, fold dry ingredients into wet ingredients until just incorporated. It's important not to over-mix. Fold in Butter Pecans. Scoop dough into 2-3 TBSP scoops and refrigerate dough balls for 3-4 hours.
