Pecan-Pie Cookies
A home-kitchen version of pecan-pie cookies, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. (10 oz.) brown sugar
- 2 sticks (1/2 lb.) butter
- 1 egg
- 2 tsp. vanilla
- 1 2/3 c. (8 oz.) flour
- 1 tsp. baking soda
- 2 c. (12 oz.) toasted pecans, see note
- 3/4 c. (5 oz) toasted pecan meal, see note
Method
Preheat oven to 325°.
Grease a cookie sheet, or line the sheet with parchment paper.
Cream butter and brown sugar in electric mixer until light and fluffy.
Stir in egg and vanilla. Add flour and baking soda, mix until incorporated.
Stir in pecans and pecan meal.
Drop cookies by spoonfuls.
Cookies can be any size desired.
For a rounded teaspoon of dough, space a couple of inches apart.
Allow more spacing for larger cookies.
Bake until golden.
Baking time will vary greatly depending on the size of the cookies.
Small (1/2 oz) cookies bake in 5 to 7 minutes.
The medium (2 1/2 oz.) cookies take about 15 minutes.
The extra large (5 oz.) bake in about 20 minutes.
To avoid over baking, check cookies a couple of minutes before expected time is up.
