These days i’ve had plenty of pecans hanging around my pantry from recent baking or cooking i’ve been doing. I tend to gravitate towards classic cookie recipes such as chocolate chip or double chocolate chip that are rich in flavor and soft and chewy in texture. I sometimes forget there’s a whole other world of cookies that are buttery and crumbly too! Recently, with spring coming around, i’m seeing delicious shortbread combinations such as lemon and rosemary or butter pecan! Since I like to challenge myself, I decided to test out a shortbread cookie, and i’m IN LOVE!
These Brown Sugar Pecan Cookies are soft, crumbly, butter, pecany (?) and OH SO YUM! Toasting the pecans before adding them to the batter gives an extra depth of flavor that gives these cookie a toasty flavor to accompany the richness from the brown sugar. These cookies are light and will be perfect for spring entertaining and snacking!
Prep time: 7-10 min
Total time: 20 minutes+1 hour for chilling
Yields: 2 dozen cookies
Ingredients
1 cup margarine/butter
¾ cup brown sugar
1 teaspoon vanilla
2 ½ cups flour
½ teaspoon salt
½ cup chopped toasted pecans
Directions
1. In a stand mixer beat your butter/margarine and brown sugar until light and fluffy
2. Add in your vanilla and mix until combined. In a separate bowl combine the flour, salt and slowly begin to incorporate into the wet mixture. Scrape down your sides of the bowl and then add in your chopped pecans. Mix until incorporated and then cover your bowl with plastic wrap and place in the fridge for at least 1 hour to chill.
3. Preheat oven to 350 degrees and line your baking sheets with parchment paper or silicone baking mats. Remove dough from fridge and roll out on a lightly floured surface. Cut out desired shapes from the dough, place on your baking sheet and bake for about 9 minutes until cookies are set and the edges are lightly browned.
4. Once cookies are cooled, drizzle with chocolate and allow time to set. Eat and enjoy!
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