Todays recipe was inspired by National Pecan Cookie Day. Yes, really.
I love a good cookie. I typically dont like cookies with nuts, but for pecans I make an exception. I love a good sandy, but these are different. They arent your typical hard shortbread cookies, they are thick and chewy with a great, buttery pecan treat.
Make sure your nuts are fresh. I actually keep my nuts in the freezer, so when I bake with them they dont get mealy.
BEFORE YOU START: You will need to sautee your pecans in butter to brown them and really get a great flavor!
2 cups Chopped Pecans
2 TBSP butter.
in a saucepan over medium heat, start to brown the butter. Add pecans and toss to coat, and keep cooking until toasted .
COOKIES:
1 cup butter, softened
2 1/4 cups AP flour, sifted.
1 tsp baking soda
1/2 tsp baking powder
1 1/4 tsp salt
1 cup packed brown sugar
1/2 cup white sugar
2 large eggs
2 tsp good vanilla
In a bowl sift together the flour, baking soda, baking powder and salt. Set aside.
In mixer on medium speed, cream butter, and both sugars together. Do this for about 2 minutes or until butter and sugars are nice and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and continue to mix for another minute.
reduce speed a little and Gradually add the dry mixture a little at a time, mixing well between each addition. Fold in your toasted pecans, incorporating throughout the dough evenly. wrap and chill.
(Refrigerate dough for at least 2 hours.)
Preheat oven to 350 degrees and line baking sheets with parchment paper.
using a cookie scoop, roll dough into balls (about 3 to 4 TBSP) and place on cookie sheet about 2" apart. Bake 10-12 minutes or until cookies are lightly golden. Any jiggle in the middle is acceptable, they will firm up a little with cooling. Let cookies sit on cookie sheet for a few minutes so they dont rumple up when you try and remove them. Transfer to a cooking rack.
Cool completely and keep in airtight container.
ENJOY!!
