Here I go with another cookie recipe. I love these cookies. They are crunchy and melt in your mouth at the same time. I much prefer a crunchy cookie over a soft one and this has to be one of my favorite cookie recipes. Yum Yum Pecan Cookies are really just another version of my butter cookies. But they taste so different.
My son-in-law said my cookie production has slowed down in the last few weeks so I thought I would make some of these for him.
You will need the following ingredients:
- 2 cups of raw pecans, chopped
- 2 sticks of salted butter (1 cup)
- 3/4 cup of sugar
- 2 teaspoons of vanilla
- 2 cups of flour
First you want to toast your chopped pecans. To do this heat oven to 350 degrees. Cover a cookie sheet with parchment paper and place pecans on paper. Toast in oven at 350 degrees for about seven minutes, your kitchen will smell fabulous. Remove pecans from oven and allow them to cool while making your cookie dough.
To make dough beat butter in mixer for about one minute until it is light and fluffy. Add sugar and continue beating for five minutes. Your butter/sugar mixture will be very light and fluffy by this time, add vanilla and beat until well combined. Continue beating and add flour one cup at a time. Once flour is added, mix with spoon to confirm all ingredients are well blended. Stir in roasted pecans.
Cover cookie sheet with parchment paper. Roll one teaspoon of dough into a ball, place on cookie sheet and flatten. Repeat.
Bake at 350 degrees for about seventeen minutes, until golden brown. Cool on wire cookie rack.
Eat. Don’t forget to share.