A search came up with Butter Pecan Cookies from Martha Stewart. I wasn’t worried about the recipe turning out…. because it was from Martha!
It was an easy recipe that made 12 cookies with only 6 ingredients! Perfect…. quick!
|Butter Pecan Cookies|
For this recipe I used:
|Butter Pecan Cookies – Ingredients|
I started by toasting the pecans in a 350˚ oven for 7 or 8 minutes. You know when they have been toasted enough when you can smell the toasted pecans without opening the oven. To be sure you don’t forget about the oven be sure to set a timer all the same. After cooling the pecans, I lightly chopped them.
|Butter Pecan Cookies – Toasting the Pecans|
Next I creamed the butter and sugar until it was light and fluffy. Here is where my large mixer (6 quart) challenged me a little. It was bit too big for the small amount of mix.
|Butter Pecan Cookies – Creaming the Butter and Sugar|
I added the vanilla and salt and mixed some more.
|Butter Pecan Cookies – Adding the Vanilla & Salt|
I added the flour and mixed it until just combined.
|Butter Pecan Cookies – Adding the Flour|
|Butter Pecan Cookies – Mixed in Flour|
Once the flour was mixed in I added the pecans and mixed them into the dough by hand.
|Butter Pecan Cookies – Mixing in the Pecans by Hand|
|Butter Pecan Cookies – Ready for the Oven|
It was time to have these little babies with some coffee!
|Butter Pecan Cookies – Ready for Coffee|
- not my favorite cookie – too buttery? I am not sure.
- for a firmer cookie really chop the pecans into small pieces. This will give the cookie a more dense texture.
- This is a really great small batch cookie recipe.