Butter Pecan Cookies

In my international, if the name of a recipe begins with butter and it’s immediately observed with pecans you know it’s going to be delicious. A buttery homemade cookie dough adorned with pecans and toffee bits turns these cookies into an incredible snack with a glass of bloodless milk.

more than one Butter Pecan Cookies for a deal with is the equal of angel food, in my ebook. It’s not a secret that we like pecans in the South and any excuse to use them will do. whether you’re baking for a unique occasion or elbow deep in holiday baking those cookie gained’t closing lengthy to your cookie jar.

For the high-quality end result, this cookie dough wishes to be chilled before baking. Chilling the dough allows the butter to solidify which ends up in a corpulent, thick and chewy cookie.  if you bake these butter pecan cookies immediately after making ready the dough, the taste could be exact but, they unfold and emerge as thin and crispy.  It’s fine to sit back  the dough for as a minimum one hour for you to yield a chewy cookie that’s crisp around the rims. if you’d like to move a step similarly, sprinkle the tops with additional toffee bits prior to baking to provide the cookies a bit greater toffee crunch.

Ingredients :

• 2 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter softened [2 sticks]
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups roughly chopped pecan pieces
• 2/3 cup bits-o-brickle [English toffee bits]
• Additional bits-o-brickle for the tops [optional]

Instructions :

1. Sift together the flour, baking powder, baking soda and salt. Set aside.
2. Cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color, around 2 minutes.
3. Add the eggs one at a time beating well after each addition.
4. Gradually add the dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 1 minute.
5. Mix-in the pecan pieces and bits-o-brickle by hand until evenly distributed in the dough.
6. Cover and chill for at least 1 hour.
7. To prepare: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
8. Use a 2 oz ice cream scoop to divide the dough. Place onto the cookie sheet 2 inches apart.
9. Bake in batches for 16-18 minutes until golden. [Keep the dough chilled between batches.]
10. Cool on the pan for 3 minutes then remove to a cooling rack.