How To make Pecan Butter Cookies
1 cup Brown sugar
firmly packed
3/4 cup Butter or margarine :
room
temperature 1/4 cup Milk
1 teaspoon Vanilla
1 Egg
2 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Pecans -- coarsely chopped
In mixing bowl, cream brown sugar and butter until smooth. Blend in milk, vanilla and egg. Stir flour, soda and aslt togehter. Add flour mix together to creamed mix; blend to make a smooth dough. Add pecans. Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375~ for 10-12 minutes or until lightly golden. Remove from cookie sheets immediately. Cool on racks.
VARIATIONS: Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along with the pecans. Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.
How To make Pecan Butter Cookies's Videos
Butter-Pecan Pudding Cookies | Betty Crocker Recipe
These pecan-packed cookies are moist, buttery and utterly irresistible! Make them whenever you’re craving a salty-sweet treat!
Full recipe:
Butter Pecan Cookies Recipe
You won't regret making these rich butter pecan cookies once you take a bite. Sweet, crunchy, and just as good crumbled over vanilla ice cream, you had better get started baking them now.
#butter #pecan #cookies
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Butter Pecan Cookies Recipe | SweetTreats
These cookies are a classic for any occasion. The addition of toffee bits allows for a hint of sweetness that makes for the perfect irresistible combination. Easy to make and no chilling time required, what's stopping you from not making them right now!?
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Recipe makes 24-30 cookies
Ingredients:
-1 cup butter, melted
-3/4 cups brown sugar
-1/4 cup white sugar
-1 egg
-1 egg yolk
-3 cups flour
-3/4 tsp baking soda
-1/2 tsp baking powder
-1 cup pecans
-1/2 cup toffee bits
Bake at 350F for 10-12 minutes
ENJOY
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Butter Pecan Cookies
These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.
This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!
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Ingredients
1/2 c Unsalted Butter or 1 stick
1/3 c Brown Sugar
1/3 c Sugar
1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1-1/4 c Allpurpose Flour
1 c Chopped Pecans
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Butter Pecan Cookies Recipe for Beginners! (Homemade 4 Ingredient Butter Pecan Sandies Cookies)
Making butter pecan cookies recipe for beginners. In this recipe video, we'll show you how to make homemade butter pecan cookies. Just follow our recipe for how to make pecan cookies at home.
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This video recipe to make these four-ingredient Pecan Sandies was inspired by Chef Thomas Keller. The only equipment required is a bowl, a sheet pan, a mixer, and an oven.
If you love this how to make 4 ingredient butter pecan cookies at home, let us know what you think in the comments below! #cookies #pecans #recipe
4 Ingredients for making butter pecan Sandies cookies:
- 1 3/4 cups + 1 1/2 teaspoons all-purpose flour
- 3/4 cup coarsely chopped pecans
- 6 ounces unsalted butter, at room temperature
- 3/4 cup + 1 3/4 teaspoons powdered sugar, plus more for dusting
Instructions for making homemade butter pecan Sandies recipe cookies:
- First in a frying pan melt your butter
- Then in a large bowl add your powdered sugar
- Now add your melted butter to the bowl
- Mix everything together thoroughly
- Now add your all-purpose flour to the bowl
- Again mix everything together
- While mixing add in your pecans
- Use a spatula to fold the mixture onto itself
- You will start to get a dough like texture
- Line a baking pan with butter
- Form cookies with your dough and place them on the baking pan
- Also add a full pecan on top of each cookie
- Bake in the oven at 350F for 22 to 25 minutes
- Bake until pale golden brown and your butter pecan cookies are ready to serve
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This homemade butter pecan cookies recipe is part of our series:
Essential Recipes Everyone Should Know
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No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled at least 10 minutes*
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
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Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
00:47 In a large bowl, combine melted butter and sugars. Stir well.
01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
03:46 Gradually add flour mixture to wet ingredients until completely combined.
04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart.
05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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