Brown Butter Pecan Cookies (Page 2 ) | September 18, 2023

Annonce:

INSTRUCTIONS

Melt 1 1/2 tablespoons butter in a skillet over medium heat. Stir in chopped pecans and cook until lightly toasted, for 4 to 5 minutes. Remove from heat and set aside.

In a large bowl whisk together flour, cornstarch, salt, cinnamon, and baking soda. Set aside.

Melt 2 sticks (8 ounces) butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown.

Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add sugars and whisk well to combine. Stir in vanilla. Beat in eggs, one at a time, until combined.

Fold in the flour, stirring until just combined.

Fold in the toasted buttered pecans.

Wrap dough in plastic wrap and refrigerate for at least 4 hours, and up to 2 days.

Preheat oven to 375F.

Line baking sheets with parchment paper.

Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Sprinkle warm cookies with a little granulated sugar, if desired.

Firmly press a pecan half on top of each ball of cookie dough, bake in preheated oven for 9 minutes, or until edges are set and the center is still a little soft.

Allow cookies to cool on the pan for 15 minutes, then transfer to a cooling rack.

Next: Ham & Cheese Pinwheels

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