I have made Butter Pecan Cookies before, but this was a little different and I thought I would give it a try. I found it at a blog called The Iowa Housewife and the original recipe is here. This blog is closed now but the recipes are still there for everyone to enjoy. I would like to thank its host for keeping it open.Butter Pecan Cookies
1-¾ cups chopped pecans and 1 tablespoon butter
1 cup butter softened
1 cup brown sugar packed
1 egg yolk
1 teaspoon vanilla
2 cups self-rising flour (see note below this recipe)
Place chopped pecans and 1 tablespoon butter in a baking pan.
Bake at 325° for 5-7 minutes till toasted. Stirring often. Let cool
In mixing bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Slowly add flour. Cover and refrigerate for one hour or until easy to handle.
Shape into 1-inch balls, then roll in toasted pecans, pressing nuts into dough. Place 2 inches apart on ungreased baking sheets.
Bake at 375° for 10 to 12 minutes until brown. Cool for 2 minutes on pan before removing to wire racks (they will fall apart otherwise).
*As a substitute for self-rising flour use 3 teaspoons baking powder and 1 teaspoon salt in a measuring cup before adding all-purpose flour to cup.
We really enjoyed these cookies but they looked a little different than the ones at the above website. They didn't spread out quite as much. I followed the directions but they came out differently. I quickly add that they tasted great, just didn't spread out quite as much, and were a bit crumbly as we probably should have let them cool longer.
I had no self-rising flour and had all-purpose, adding the baking powder and salt as suggested (letters in red above). Perhaps that had something to do with it, I have no idea.
I also might leave the whole egg in next time as my cookie batter seemed a little dry. But I am a stickler for following recipes corner-to-corner that first time, and I adjust later when making the next batch. This is why I add all my notes at the end of each recipe, to remind me what I said I would do.
I also might buy a small bag of self-rising flour. I am curious if it makes that kind of a difference. Not an expert here mind you. I don't do a lot of baking.
I am going to double up on the pecans at the request of my Dear Other Half. He said why not mix them into the batter, and I said we should, why not? Just as long as we have enough to roll each cookie in the chopped pecans.
I think that's about it for the added notes.
Thank you for stopping by and have a great week.