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.
They look so big, fluffy, and tender!ReplyDelete
Thanks Ginny, they were very much so :)Delete
They do sound good. Like you I (mostly) follow the recipe the first time.ReplyDelete
Thanks Sue. good to know I am not alone :)Delete
They look tasty Denise.ReplyDelete
Thank you Margaret :)Delete
Buttery, nutty...I love these thick chunky cookies!ReplyDelete
Me too Angie :)Delete
Hummm devem de ser deliciosas.ReplyDelete
Um abraço e boa semana.
Dedais de Francisco e Idalisa
O prazer dos livros
Muito obrigado! Um abraço e uma boa semana :)Delete
I love cookies fresh (and warm) from the oven. And pecans are my favorite nut. Perfect in every way. I had/have a recipe that I use (found online also) that is great. Soft, chewy. Just like we like 'em.ReplyDelete
Sounds delicious Anni, I love butter pecan cookies :)Delete
Your cookies look delicious! Thanks for sharing the recipe. Have a great day and a happy new week!
Thank you Eileen and you are very welcome. You have a great day and a happy new week also :)Delete
They look yummy. I used to wonder what self-rising flour was. That was way far in the past when I actually baked a lot and the Internet wasn't right at my fingertips like it is now. I just avoided the recipes that called for it. I don't bake enough now to make it worth buying but I am glad to know what to substitute just in case!ReplyDelete
I know what you mean Sallie, I use it very rarely and don't bake very often. It was a lovely treat though :)Delete
Those do look delicious. I wish I had the ambition to make some.ReplyDelete
Hi Ann :) wish I could give you a few :)Delete
oh yum oh yumReplyDelete
Yes indeed, thanks Sandra :)Delete
Like yourself, Denise, I too have never used self-rising flour (thanks for the tip on how to make it with pantry ingredients). That said, the cookies did look tasty and now you have a "reason" to experiment again, which Gregg will most likely not object to your doing. Your fellow bloggers would gladly be taste testers if that were only an option.ReplyDelete
You are very welcome Dorothy :) You are all invited to test taste :)Delete
They look great! May I have a bite?ReplyDelete
Come on over Gigi :)Delete
Admittedly pecans are the only nuts I do not like.ReplyDelete
Thanks William, I'm sure you could put your favorite nuts to use here :)Delete
Your butter pecan cookies look so good, Denise. You know, I love pecans, and sometimes put them in my oatmeal. These look so flaky and buttery and Yummy. I wish I had one or two to go with my coffee tomorrow morning.ReplyDelete
Have a great week, Denise.
I wish I could give you a couple to go with your coffee :) I like them in my oatmeal also. They are a tasty addition. You have a great week too Sherri.Delete
Thank you Sandi :)Delete
Looks like blogger is having a problem. Comments are not getting registered.ReplyDelete
Thank you Haddock :) I have had several comments go straight into my spam folder, and have to check every day. I hope this glitch is fixed soon.Delete
Those look so delicious. I do love butter pecan! Thanks for sharing this one.ReplyDelete
You are very welcome Jeanie and thank you :)Delete
They sound delicious spread out or not! :)ReplyDelete
They were Ellen, thank you :)Delete