Super Delicious Pecan Cookies
Just From Heather
Super Delicious Pecan Cookies
Ingredients
1/2 cup confectioners sugar plus an additional 1/2 cup for covering cookies
2 cups all-purpose baking flour
1 cup (2 sticks) unsalted butter
2 pinchs of Salt
1 teaspoon vanilla extract
1 to 2 cups finally chopped pecans or walnuts (also you can omit the nuts completely)
This recipe makes about 3 dozen
Preheat oven to 350
Roll dough into small bite size balls, place 1 inch apart from each other on an ungreased cookie sheet and bake for 15 minutes.
Roll cookies in confectioners sugar immediately after removing from the oven. Then place sugarcoated cookies on a wire cooling rack until fully cooled and enjoy.
Claire Saffitz's Carrot Pecan Cake | Dessert Person | Recipe Test Review
Today I'm making Claire Saffitz's recipe for Carrot Pecan Cake from her Dessert Person cookbook. This cake is incredibly moist and tender. I cannot over-state how delicious this cake was! Every single time we ate it, we discussed how moist it was the entire time! Coarsely grating carrots vs buying pre-grated is critical to getting a good end result thanks to their moisture content. This cake bakes up pretty flat, so there's no need to level the cakes. I'm layering my cake with Claire's recipe for Brown Butter Cream Cheese frosting.
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Butter Pecan Cookies
These cookies are flavored with toasted pecans, brown sugar, and delicious brown butter.
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WRITTEN RECIPE BELOW ⬇️
***This dough has to rest in the fridge for at least 24 hours before baking.
Butter Pecan Cookies
Makes 3 dozen cookies
Prep Time: 30 minutes
Cooking Time: 12 minutes
INGREDIENTS
- 2 3/4 cups all purpose flour
- 3 large eggs (2 whole and 1 yolk)
- 2 cups pecans (halves)
- 1 cup butter (unsalted/2 sticks)
- 3/4 cup dark brown sugar (packed)
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
DIRECTIONS
1.) To a pot over medium heat, add in your sticks of butter. Occasionally twirl the butter in the pot as it starts to melt. Once completely melted, allow the butter to start to simmer. Begin stirring until the butter turns a golden brown color and you start to see brown bits on the bottom of the of the pot. The butter will also start to smell nutty.
Immediately turn the heat off and pour the browned butter into a heat safe bowl. Set it aside and allow it to cool completely.
2.) To a skillet over medium heat, add in the pecans. Toss them around occasionally until they start to smell toasty and become lightly browned.
Pour them out of the skillet and allow them to cool down slightly before continuing.
3.) Take the nuts and chop them down into small bits. Measure out 1 cup and set it aside.
Finely chop the remaining nuts and place them into an airtight container (or bag) until ready to bake.
4.) Add the flour, baking powder, baking soda, and salt to a large bowl. Whisk together well and set it aside.
5.) Note: If you do not have a stand mixer, you can do everything below in a large bowl and with a handheld mixer.
To the stand mixer fitted with the paddle attachment, add in the sugars. Turn the mixer on medium low speed then begin pouring in the browned butter.
Turn the mixer up to a medium high speed and allow them to beat together for 5 minutes - stopping halfway to scrape down the bowl.
6.) After 5 minutes of beating, turn the mixer off and scrape the bowl again.
Turn it back on to a medium high speed, and begin adding in the eggs one at a time. Allow each one to get fully incorporated before adding in the next one.
Add in the vanilla and allow it to get incorporated.
7.) Turn the mixer off and scrape down the bowl and paddle.
Turn the mixer on to a low speed, and start adding in the flour mixer a little at a time. As soon as you’re done adding in the last bit of flour, add in the cup of pecans.
Allow the mixer to continue beating for another 3 seconds then turn it off.
DO NOT over mix the dough.
If there’s any flour remaining in the bowl that hasn’t had a chance to get incorporated, mix it in with a spatula.
8.) Put the dough into an airtight container and then into the fridge for 24 hours to rest.
9.) When ready to bake, preheat the oven to 350 degrees. Line the baking sheets with parchment paper.
10.) Set the sheet pans, remaining chopped pecans, and the cookie dough right next to each other for easy assembling. The dough should be cold and hard at this stage.
Using a small (1 inch wide) ice cream scooper, scoop some of the dough out. Use your hands to press it into the scoop and level it off.
11.) Take the rounded top of the scooped dough and gently press it into the finely chopped pecans, then place it onto the sheet pan. Continue to do this until you have 12 - making sure to leave space between them.
12.) Place them into the oven to bake for 10-12 minutes. Begin preparing the next dozen while those bake (see notes below).
When done, take them out of the oven and allow them to cool on the baking sheet.
For softer cookies, bake for 9-10 minutes and slide the parchment paper onto a cooling rack right after baking.
NOTES:
- It’s important that the butter and sugars to cream together for at least the 5 minutes that are noted above in the steps. It should be a creamy brown color and have a fluffy texture (as shown in the video).
- This dough remains fresh in the fridge for 3-5 days. It can also be frozen for up to 2 months.
- If freezing: Prepare the dough as seen on step 11. Place the scoops onto a sheet pan and into the freezer to harden. Once hardened place them into an airtight container.
- You do not need to thaw the dough before baking. They may need an extra 1-2 minutes of baking time depending on how cold they are when you bake them.
Easy Brown Sugar Pecan Shortbread Cookies
In this video, I teach you how to make a really delicious but really simple shortbread recipe that has pecans and brown sugar. They're buttery, crunchy, and delicious.
Original recipe:
It's also in one of my favorite cookbooks, which you can find here:
Music:
Butter Pecan Cookies Gluten Free
These gluten free butter pecan cookies are not only delicious they're also very easy to throw together too. With just a few basic ingredients these scrumptious cookies mimic the flavor of butter pecan ice cream very well. And considering the high price of gluten free cookies, you'll want to keep this recipe handy. With these delicious cookies, you won't believe how good gluten free can be.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Ingredients list
• ¾ cup butter
• ¾ cup sugar
• 2 eggs
• 1tsp vanilla
• 2 ½ cups gluten Free Bisquick
• 1 cup chopped pecans
• ¾ cup butterscotch morsels
For additional free healthy dessert recipes, cooking tips and tutorials go to
To find this recipe at FaveHealthyRecipes go to (
Pecan Shortbread Cookies
New Orleans native Charlie Andrews demonstrates how to make Pecan shortbread cookies. Shortbread is a type of biscuit that originated in Scotland, and it consists of flour, butter, sugar and salt. Extra additions like flavorings, spices and nuts like pecans can be added. This recipe makes 12 cookies. It's simple, flavorful, perfect for Holidays like Christmas and Easter and it is absolutely delicious. Hope you all will give this classic holiday cookie recipe a try.
Pecan Shortbread cookies recipe link
Official Website for all recipes
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