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 ½ teaspoon of salt.
Servings 22
Cost 5
Ingredients
- 230 grams salted butter, cut into chunks and softened (1 cup)
- 200 grams packed light brown sugar (1 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 270 grams self-rising flour (2 cups)
- 1 ¾ 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.
