Everyday Food has a special “Collectible Cookie Edition” issue out right now, which doesn’t come as part of the regular subscription. It’s got recipes for 51 different cookies (and bars) inside, and all of them look really good!
Last night, I made the recipe for ‘Butter Pecan Cookies’ which is #12 on their list. Av thought they were really good – not AMAZING, but really good (he’s the authority on cookies. He likes anything chocolate, and cookies).
The recipe for the butter pecan cookies is on the Everyday Food website, here.
Here’s how I made them (very slightly different).
Ingredients (this makes 12 cookies):
1 cup pecans (toasted for 5-6 minutes at 350*), then chopped into fine bits and larger pieces
1 stick (8 tbsp) butter, room temperature
1/3 cup sugar plus enough to roll the dough pieces in later
1-1/2 tsp vanilla
good dash of salt
1 c. flour (I like White Lily)
Once the pecans were toasted (halves placed on a parchment-covered baking sheet, in the oven for 5-6 minutes at 350*), I processed them in a small chopper until there were both fine bits and larger pieces. I like it that way so that there are tiny pieces of pecans throughout the cookie plus bigger pieces to bite into.
Place the rounds on a parchment-covered cookie sheet, spaced well apart (although these really don’t spread out much so you could crowd them a bit more than I did here). Make sure that if you decide to use the same cookie sheet you used to toast the pecans that the cookie sheet is 100% cooled off first (otherwise, you’re really cooking and melting the dough at a different temp than the 350* oven you’ll be putting it in).