Pecan Butter Cookies Recipe
Recipe courtesy of Michele Urvater
- Level: Easy
- Yield: 2 1/2 dozen
- Total: 3 hr 15 min
- Prep: 2 hr 45 min
- Cook: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 30 servings
- Calories: 73
- Total Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 4 g
- Dietary Fiber: 0 g
- Sugar: 2 g
- Protein: 1 g
- Cholesterol: 13 mg
- Sodium: 6 mg
Ingredients
- 3/4 cup pecans
- 1/2 cup flour
- 1/3 cup superfine sugar
- 8 tablespoons softened sweet butter
- 1 egg yolk
- Pinch salt
- 32 pecan halves
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Instructions
- Preheat the oven to 375 degrees. Butter two cookie sheets and set them aside. Place 3/4 cup of pecans in the oven and roast for 10 minutes, or until they become fragrant. Remove from the oven and let them cool to room temperature. Once cooled, pulse the pecans and sugar together in a food processor until finely ground. Add the flour, butter, egg yolk, and salt. If the dough feels too soft, mix in up to 1/4 cup more flour; otherwise, use your hands to bring the dough together.
- Shape the dough into a sausage about 1 1/2 inches in diameter, wrap it in waxed paper, and chill in the refrigerator for 2 hours or overnight. Slice the dough into rounds about 1/4 inch thick and place them on the prepared baking sheets. Press a pecan half into the center of each cookie. Make sure not to crowd the cookies, as they will spread during baking. Bake for 15 to 17 minutes, or until the edges turn a light golden brown. The cookies will release a delightful aroma when done. Remove the baking sheets from the oven and let the cookies rest on the sheets for 3 minutes. Then transfer them to a wire rack to finish cooling. Handle with care, as these cookies are quite delicate.
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