BUTTER PECAN COOKIES
Soft, chewy and fluffy, these Butter Pecan Cookies have absolutely amazing flavor and will be the hit at your holiday cookie exchange!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, stir together the flour, cornstarch, baking soda, and salt, set aside.
- In a large bowl, whisk together the butter and brown sugar until smooth.
- Add the egg, vanilla, and butter extract, whisk until combined and smooth.
- Add the flour mixture to the bowl and stir it in until combined with no dry patches. This may take a few minutes.
- Fold in the pecans.
- Line a sheet tray with parchment paper. Using a 1.5 tablespoon cookie scoop, or heaping tablespoon-sized dollops, portion the cookie dough and place them, not touching, but close together on the parchment paper. Cover and place in the refrigerator for two hours, up to overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper. Take the cookie dough balls and roll them between your hands to form a smooth ball, they will be hard at first but will soften up.
- Roll them in the decorators sugar.
- Place them on the sheet trays 2 inches apart. Gently press the pecan halves on to the tops of the cookies, if using.
- Bake for 9-10 minutes until the cookies are puffed, the tops are not shiny, and they are slightly browned.
- Let them cool on the sheet tray for 10 minutes, then transfer the cookies to a wire rack to cool completely.
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