Rich Butter Pecan Cookies Recipes

BUTTER PECAN COOKIES

Steps:

• In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
• Add the egg yolk and beat well.
• Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
• Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
• Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
• Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
• Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
• Press a pecan on top, perpendicular to the fork marks.
• Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

RICH BUTTER PECAN COOKIES

Steps:

• Separate white of egg from yolk and set aside.
• Cream butter and sugar. Beat egg yolk with water and add to creamed butter mixture. Add vanilla, flour and salt.
• Lightly grease a cookie sheet. Patting dough with hands, thinly spread onto cookie sheet, covering only a three-fourth area of the sheet.
• Cut white of egg to keep it from being too stringy and smear over top of batter by hand. Sprinkle finely chopped pecans on top and press inches.
• Bake in a 350 degree oven for approximately 15 to 20 minutes until lightly browned on edges. Do not overcook. When cool, cut into squares.