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Butter Pecan Cookies

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These butter pecan cookies are a cozy, old-fashioned treat with a rich buttery bite and a toasty pecan crunch, perfect for any occasion.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 125
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Provides structure and a tender crumb.
  • 1/2 tsp baking soda Gives a light lift and even texture.
  • 1/4 tsp salt Balances sweetness and enhances flavors.
Wet Ingredients
  • 1 cup unsalted butter, softened Adds rich butteriness and moisture.
  • 3/4 cup packed brown sugar Brings deep, caramel-like sweetness and chew.
  • 1/2 cup granulated white sugar Helps with spread and crisp edges.
  • 2 large eggs Bind the dough and add richness.
  • 1 tsp vanilla extract Enhances overall flavor and aroma.
Additions
  • 1 cup chopped pecans, toasted Provides a warm, crunchy nutty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a skillet, toast the chopped pecans with 1 tablespoon of butter over medium heat until fragrant, about 3 to 4 minutes. Remove from heat and let cool.
  3. In a large bowl, cream the softened butter, brown sugar, and white sugar until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the flour, baking soda, and salt until a soft dough forms. Do not overmix.
  6. Fold in the toasted and cooled pecans evenly through the dough.
Baking
  1. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
  2. Chill the cookie dough for 20 minutes before baking.
  3. Bake for 10 to 12 minutes, until the edges are golden brown.
  4. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 125kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 120mgSugar: 6g

Notes

Toasting the pecans enhances flavor. Store cookies in an airtight container for up to 5 days. Freeze dough for up to 3 months.

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