There is something about December that screams “Cookies!!!!” and I am going to feed that screaming need and make cookies and cookies and more cookies, this month. I’m so excited!! We are going to make adult cookies, kid cookies and everybody cookies. Each of my nieces and nephews have different favorites, so Zia makes them all their own. What other fun way is there to torture my brothers, then to give their kids exactly what they want and then send them home to their parents. Hehe.
Have you ever had Butter Pecan Ice Cream? Think of that delicious flavor in a warm buttery cookie. Or even better, have a bowl of butter pecan ice cream and crumble one of these cookies on top.
There are two very important parts of this cookie, besides the final product, and that is the pecans and the butter. I know, I know, it’s in the title Zia, so it must be important, but it’s more than that. Roasting your pecans beforehand and the quality of your butter are vitally important to the final product. Creaming your butter and chilling your dough will give you a reliable cookie flavor every time.
Note: For the holiday season, each of these cookie recipes will be coupled with a liquor, to give the adults a pairing for their holiday parties and after the kids go to bed.
Butter Pecan cookies are delicious when paired with a smooth glass of Johnnie Walker Blue Scotch Whiskey.
Christmas cookies and happy hearts, this is how the holiday starts!
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Butter Pecan CookiesPrint This
- 1 ½ cups pecans, chopped
- 1 cup, unsalted butter, room temperature
- ½ cup sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat your oven to 350F. Line a baking sheet with parchment paper or baking mat and lay 1 ½ cups of pecans in a single layer. Bake for about 5 minutes. Do not overcook.
- In the bowl of a mixer, beat the butter, on medium speed, until creamy, about 1 minute. Add in both sugars and beat on medium high speed for 2-3 minutes. Sugar and butter should be very fluffy and lighter in color than when you began. Increase mixer speed to high and add in eggs and vanilla.
- In a separate bowl, whisk flour, cornstarch, baking soda and salt together. Turn mixer speed to low and add flour mixture to the wet mixture, half a cup at a time. Once combined, add toasted pecans and mix until evenly distributed. Cover dough with plastic wrap and chill in refrigerator overnight, or at least 6 hours.
- Remove dough from refrigerator and allow to sit at room temperature for 30 minutes.
- Preheat oven to 350F and line two baking sheets with parchment paper or baking mats.
- Scoop and roll dough into 1-inch balls. Bake for 11 minutes or until golden brown around the edges. Cookies will be crunchy looking around the edge and doughy in the centers. Allow to cool on the baking sheets for 5-8 minutes. Transfer to rack to cool completely.
- Sacrifice one cookie to the cook for taste testing.
Note: This cookie is a smooth, sweet and nutty flavor. It pairs great with a nice Scotch Whiskey.
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