Butter Pecan Cookies

Butter Pecan Cookies

Kind of like I’m not a chocolate person, I’m also not an ice cream person either. But the one kind of ice cream I adore is butter pecan ice cream, especially if the pecans are roasted and salted as they should be.

Growing up, even though I lived in an huge city, we had a local dairy – Skinner’s Dairy. There is even a street called Skinner’s Dairy Road that marks where the dairy used to be. Now it’s full of lord knows what. [That city just keeps, stupidly, getting more and more congested.] Even cooler than the dairy though there were local dairy stores all around town and we would go through the drive thru on a regular basis to get milk, and in my dad’s case, ice cream. His favorite is Cherries Jubliee to which I say, yuck. Chocolate was okay because we didn’t eat ice cream in bowls, but in big cups. And with the chocolate ice cream, we would pour ice cold milk over the ice cream and it made a crunchy shell which was so good. Even though I’m not a chocolate person.

Nonetheless, butter pecan was always,  and will continue to be, my favorite ice cream. And any cookie recipe that says butter pecan, I’m going to try it. Especially since we have the best local pecans ever.

1 1/2 cups chopped pecans, toasted
1 cup unsalted butter, softened
1/2 cup sugar
1 cup packed light brown sugar
2 large eggs, room temperature
2 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/3 cup granulated sugar
Sea salt for sprinkling

Toast the pecans in the oven or on the stove top in a skillet. When you just begin to smell them, they are done.

Sift together the flour, cornstarch, baking soda, and salt over a piece waxed paper. In the bowl of a stand mixer beat the butter for one minute until smooth and creamy. Add sugars and beat until light and fluffy. Beat in eggs, one at a time, and then mix in the vanilla.

Slowly mix the dry ingredients into the butter mixture. The dough will be stiff (and make your stand mixer buck about a bit). Add the pecans until just mixed. Wrap dough in plastic wrap for 3 hours to up to 3 days.

Remove dough from the fridge for at least 20 minutes while the oven heats to 350 degrees. (If the dough is in the fridge for longer than 3 hours, give it 30 minutes or so.) Line baking sheet with parchment. You just have to do that with all cookies in my opinion.

Once chilled, based on the original recipe, the dough might be slightly crumbly but as you roll the dough into 1 Tbs balls it will work out. It wasn’t an issue. Don’t stress too much. Then, the best part, roll them in sugar ~ yeah ~ and bake at 350 degrees for 11 minutes.


8 October 2015

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