I made these for Valentine's Day. They turned out great! This is a recipe from Sally's Baking Addiction, one of my favorite baking blogs. The consistency of these cookies is just perfect (thanks to chilling the dough. seriously let it sit in the fridge for 3 hours). These are incredibly addicting. You won't want to share! These are easily one of my favorite cookies. The toasted pecans are just such a lovely flavor.
Ingredients:
1 1/2 cups pecans
1 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 eggs, at room temperature
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Preparation:
1. Start by toasting pecans on a single layer on a baking sheet for about 15 minutes at 300 degrees. Stir twice during toasting. Set pecans aside to cool.
2. Beat butter in a large bowl until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla.
3. In a separate bowl, sift together flour, cornstarch, baking soda and salt together. Gradually mix into the wet ingredients until combined.
4. Add the toasted pecans and mix into dough. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours. Chilling is mandatory for this cookie dough.
5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
6. Scoop and roll balls of dough into balls, about 1 tablespoon each.
7. Bake the cookies at 350 degrees for 10 minutes, until slightly golden brown around the edges. Allow to cool for a few minutes on the cookie sheet. Transfer to cooling rack to cool completely. Store in an airtight container.
Ingredients:
1 1/2 cups pecans
1 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 eggs, at room temperature
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Preparation:
1. Start by toasting pecans on a single layer on a baking sheet for about 15 minutes at 300 degrees. Stir twice during toasting. Set pecans aside to cool.
2. Beat butter in a large bowl until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla.
3. In a separate bowl, sift together flour, cornstarch, baking soda and salt together. Gradually mix into the wet ingredients until combined.
4. Add the toasted pecans and mix into dough. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours. Chilling is mandatory for this cookie dough.
5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
6. Scoop and roll balls of dough into balls, about 1 tablespoon each.
7. Bake the cookies at 350 degrees for 10 minutes, until slightly golden brown around the edges. Allow to cool for a few minutes on the cookie sheet. Transfer to cooling rack to cool completely. Store in an airtight container.