I'm not sure why, but Buttered
Pecan ice cream is one of IT Guy's favorites. Personally, I think it's a
little on the plain side. Now...I DO love me some of those Pecan
Sandies cookies put out by those little elves that live in the forest.
You know the ones. Well...this cookie is a good mixture of that ice
cream and those cookies. After I made these, they lasted one day. One.
Granted, the recipe only made about 2 dozen...but for two people to eat
24+ cookies in a 24 hour hour period? Well..that's just shameful, is
what it is. Would I do it again? Absolutely. These are THAT good.
Buttered Pecan Cookies
1 1/2 cups chopped pecans
1 cup butter plus 2 tablespoons, divided use, room temperature
2/3 cup sugar
2 tablespoons sugar
1/3 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups flour
Buttered Pecan Cookies
1 1/2 cups chopped pecans
1 cup butter plus 2 tablespoons, divided use, room temperature
2/3 cup sugar
2 tablespoons sugar
1/3 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups flour
Preheat oven to 350 degrees. Lay parchment paper on two cookie sheets.
Heat a medium sized skillet over medium heat. Melt the 2 tablespoons of butter in the skillet then add the pecans and cook for about 5 minutes, stirring often.
Place pecans in a medium bowl and toss with 2 tablespoons of sugar.
In a large mixing bowl, cream butter for about a minute. Add 2/3 cup sugar and mix about 1 minute, until fluffy.
Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together.
Fold in sugared pecans.
Using a cookie scoop, shape dough into balls. This dough is on the crumbly side so press the balls together well.
Roll in the 1/3 cup sugar and place 3 inches apart on prepared cookie sheet.
Gently flatten with the bottom of a glass. Sprinkle with extra sugar, if desired.
Bake until golden brown, about 15 minutes.
Cool cookies on a wire rack.
Heat a medium sized skillet over medium heat. Melt the 2 tablespoons of butter in the skillet then add the pecans and cook for about 5 minutes, stirring often.
Place pecans in a medium bowl and toss with 2 tablespoons of sugar.
In a large mixing bowl, cream butter for about a minute. Add 2/3 cup sugar and mix about 1 minute, until fluffy.
Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together.
Fold in sugared pecans.
Using a cookie scoop, shape dough into balls. This dough is on the crumbly side so press the balls together well.
Roll in the 1/3 cup sugar and place 3 inches apart on prepared cookie sheet.
Gently flatten with the bottom of a glass. Sprinkle with extra sugar, if desired.
Bake until golden brown, about 15 minutes.
Cool cookies on a wire rack.
Here we go!
Melt some butter.
Add the pecans and cook for a few minutes.
Then dump the nuts into a bowl
and toss with a little sugar.
Whip the butter until creamy. Then
add the 2/3 cup of sugar and beat until fluffy.
Add the vanilla.
Then the salt and flour.
Mix well. The dough will be crumbly.
Add the pecans.
Then
using a cookie scoop or your
hands, press the dough into balls then
mash down with the bottom of a glass
slightly. Sprinkle with sugar, if
desired.
Then bake!
Serve with ice cold milk!
