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These pecan butter treats gently melt in your mouth, blending rich butter flavor with the satisfying crunch of toasted pecans. Their golden edges hide a soft, tender inside, making them something you’ll want anytime.
I first made these at a family get-together and they vanished fast. Now they’re a regular in my baking line-up.
What You’ll Need
- 1 cup unsalted butter, softened: gives a creamy base and great flavor. Fresh, good butter works best
- ¾ cup granulated sugar: adds sweetness and keeps the cookies light rather than the moisture brown sugar brings
- 2 large eggs: hold everything together and give structure
- 2 cups sifted all-purpose flour: creates the dough and ensures the cookies stay tender
- 1 teaspoon baking soda: a mild leavening that helps keep them light
- ½ teaspoon salt: brings out the flavors and balances the sweet
- 1 cup toasted pecans, chopped as you like: toasting brings out the nutty smell
- 1 teaspoon pure vanilla extract: gives warm notes and enhances the butter’s richness
Step-by-Step Instructions
- Start the Mix:
- Beat the butter with both sugars until soft and fluffy in a big bowl. This step traps air and helps make the cookies tender and tasty.
- Eggs and Vanilla Time:
- Add the eggs one by one, mixing well after each. Then blend in the vanilla for a lovely scent in the dough.
- Dry Mix:
- Whisk the flour, baking soda, and salt together in another bowl to spread out the leavening and seasoning evenly.
- Combine Wet and Dry:
- Slowly add the dry mix to the wet stuff. Stir gently just until mixed. Don’t overdo it or the cookies might get tough.
- Add Pecans:
- Carefully fold in those toasted pecans so they spread without breaking too much.
- Shape and Bake:
- Drop spoonfuls of dough onto parchment-lined sheets, spacing them out since they will spread a bit. Bake at 350°F for 10–12 minutes, looking for golden edges with soft centers.
- Cool Down:
- Set the cookies on a cooling rack so they hold their shape and get just the right texture before digging in.
Making these with my grandma on rainy afternoons is a favorite memory. She showed me how to fold the pecans in gently, saying love shows in every bite. Those days filled the house with smell and my heart with warmth and family story.
Best Ways to Store Them
Keep your cooled cookies in a sealed container at room temperature. This keeps their soft crunch just right. Don’t chill them or they’ll get hard.
Swaps for Ingredients
Use walnuts or pecan halves instead of chopped pecans for a slightly different crunch and taste but still nutty and delicious.
Great Pairings
Enjoy these with a fresh cup of coffee or hot tea. The warm drinks balance the cookie’s buttery sweetness perfectly.
Every batch of these pecan butter cookies is more than just a sweet treat. They bring comfort and happiness that my family and friends love again and again.
Frequently Asked Cooking Questions
- → How can I make the pecans taste stronger?
Give them a quick toast before chopping to bring out their full nutty flavor and deepen the taste.
- → What’s the trick for soft cookie middles?
Bake them till the edges turn golden but the center still looks a bit raw so they stay soft and chewy once cooled.
- → Can I swap pecans for a different nut?
Sure thing, walnuts or almonds work well if toasted the same way to keep that nice crunch and flavor.
- → How do I keep these cookies fresh?
Put the cookies away in an airtight container once they’re cool and keep them at room temp to keep them tender and fresh.
- → Why is mixing butter and sugar until creamy so important?
This process adds air for a lighter feel and helps the sugar blend evenly, giving just the right sweetness.