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Butter Pecan Cookies

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Why I Love This Recipe

Baker unknown 2014

Ingredients You'll Need

For Buttered Pecans:
1 1/2 cups pecan halves, finely chopped
1 1/2 Tbsp., unsalted butter
For Cookies:
2 1/4 cups all purpose flour
2 Tbsp. cornstarch
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. baking soda
2 sticks (8 oz) unsalted butter, melted until browned
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 tsp. vanilla extract
2 large eggs at room temperature
16 pecan halves, for decoration, optional


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

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

Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pour butter into large; heatproof mixing bowl. Add in both sugars, and whisk well to combine. Add in vanilla. Beat in eggs, one at a time, beating until eggs are just combined.

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

Cover bowl and refrigerate for at least 2 hours, and up to 2 days. If you refrigerate for more than 2 hours, you'll need to let the dough sit at room temperature unit its scoopable.

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.

Scoop 3 Tbsp. size rounds of dough onto the prepared sheets, leaving 2" in between each cookie for spreading. If you make smaller cookies, decrease the bake time by a minute or two. Firmly press a pecan half on top of each ball of cookie dough, if desired. Then bake in preheated oven for 9 minutes, or until edges are set and the center is till a little jiggly. Allow cookies to cool on the pan for 10 minutes, then carefully transfer to a cooling rack. Repeat with the remaining cookie dough.

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