Buttered Pecan Cookies

These cookies are addictive for the pecan lover ! This is one of my highly requested recipes.

***With this recipe you have to refrigerate before baking for at least 4 hrs. I like to make my dough the night before, put in the fridge and in the morning bake them.

Some tips for making them:

You need to cook the pecans in a saucepan with some butter. Start with wet ingredients and slowly add in dry ingredients for your dough. Add in the buttered pecans after that.

Put in refrigerator for at least 4 hrs.

After it’s chilled take a scooper to scoop out the cookies and press them down with a pecan on top of it.

After you bake them add some sugar to the top of them.

Here is how you make these cookies below:

Ingredients

For the Buttered Pecans:

• 1 and 1/2 cup pecan halves, finely chopped

• 5 tablespoons unsalted butter

For the Butter Pecan Cookies:

• 2 and 1/2 cups all-purpose flour

• 1 tablespoons cornstarch

• 3/4 teaspoon salt

• 1 tablespoons ground cinnamon

• 1 teaspoon baking soda

• 2 sticks (8 ounces) unsalted butter, melted until browned

• 1 cup dark brown sugar, packed

• 3/4 cup granulated sugar

• 1 Tablespoon vanilla extract

• 2 large eggs plus 1 egg yolk, at room temperature

• 16 pecan halves, for decoration, optional

Instructions

For the Buttered Pecans:

• Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies:

• In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.

• In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.

• Add both sugars into the mixing bowl and whisk well to combine. 

• Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.

• Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.

• Cover bowl and refrigerate for 4 hours.

To Bake:

• Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper. 

• Using a large cookie scoop and place onto prepared baking sheets.

• Firmly press a pecan half on top of each ball of cookie dough. 

• Bake, one tray at a time, in a preheated oven for 10 minutes.

• Sprinkle warm cookies with granulated sugar. 

• Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling sheet