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You are here: Home / Cookies / Drop Cookies / Nutty Cookies / Self-Rising Flour Butter Pecan Cookies

Self-Rising Flour Butter Pecan Cookies

Last updated on November 6, 2019 By Anna

Some of my favorite cookbook authors have opposing views on self-rising flour. In How to Bake Everything, Mark Bittman calls it “a silly concept” and says it’s more expensive and can’t be substituted for all-purpose. Whereas in Bakewise, Shirley Corriher states that self-rising flour is “a perfectly uniform blend of leaveners and flour” and devotes a page to its merits. Me? I’m in the “I keep it around for biscuits” camp, but I also use it for a few particular cookies. And now I have a new one!

butter pecan cookies

This recipe for Butter Pecan Cookies is from The Savannah Morning News, courtesy of Teri Bell, co-owner of Miss Sophie’s Marketplace. Teri, who bakes them for tour groups that come to The Mighty Eight Museum, says their flavor reminds her of Pecan Sandies.

They really do have a lot of good pecan and butter flavor, but to me the texture is more like tea cookies than Pecan Sandies. The Butter Pecan Cookies are a little more less crumbly and less sand-textured. I love the size! I tend to make cookies too big, so these are more practical for groups.

I’ll definitely make these again when I feel like using self-rising flour.

chocolate coffee crackle cookies
Print Recipe

Butter Pecan Cookies

Self-rising flour keeps these cookies light and tender. For best results, use salted butter or use unsalted butter and add about 1/2 teaspoon of salt.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 22
Author: Cookie Madness

Ingredients

  • 230 grams 1 cup salted butter, cut into chunks and softened
  • 200 grams 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 270 grams 2 cups self-rising flour
  • 1 3/4 cups chopped toasted pecans I used Trader Joe's roasted unsalted

Instructions

  • With an electric mixer, beat the butter and brown sugar until light and fluffy. Beat in egg and vanilla.
  • With a heavy duty scraper or using lowest speed of mixer, gradually stir i n the flour. When flour is fully blended, stir in the pecans. Cover dough and chill for an hour.
  • Shape dough into 1 inch balls, then roll in toasted pecans. Place 2 inches apart on an ungreased sheet pan.
  • Bake at 375 degrees for 10-12 minutes or until browned. Let cool on baking sheet for 2-3 minutes then remove to a wire rack to cool completely.

Notes

I used a French butter called President, White Lily Self-Rising Flour and Wholesome Sweeteners organic light brown sugar. For the measurements, I used grams.

 

Related posts:

Chocolate Hazelnut Chewies
White Chocolate Cherry Almond Cookies
Pecan Tassies

Filed Under: Nutty Cookies

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