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Per serving
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- 1
Toast the pecans
Preheat your oven to 325°F. Chop 1-3/4 cups of the pecans and set the remaining 1 cup aside as halves for topping later. Spread the chopped pecans on a baking pan with 1 tablespoon of the butter and bake 5 to 7 minutes, stirring often, until they smell nutty and look lightly browned. Set aside to cool. Don't skip this step — toasting is where all that deep, buttery pecan flavor comes from.
- 2
Cream the dough
In a large bowl, cream the brown sugar with the remaining 1 cup of softened butter until light and fluffy, about 5 to 7 minutes. Give it the full time — this is what makes the cookies tender. Separate the egg, then beat in the yolk and vanilla (keep the white for later). Gradually add the self-rising flour and mix until just combined. Cover and refrigerate for 1 hour, or until the dough is firm enough to handle.
- 3
Shape and top
Preheat the oven to 375°F. Roll the dough into 1-inch balls, then roll each ball in the toasted chopped pecans, pressing gently so they stick. Place 2 inches apart on ungreased baking sheets. Beat the reserved egg white until foamy, dip a pecan half into it, and press one onto the top of each ball.
- 4
Bake
Bake at 375°F until golden brown, about 10 to 12 minutes. Let the cookies rest on the pan for 2 minutes to set, then move them to wire racks. They're wonderful slightly warm, and even better with a cup of coffee.
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Brown Sugar Butter Pecan Cookies
Created by: SugarAndButter
Ingredients
- 2 3/4 cup pecans
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cup self-rising flour
Instructions
- Toast the pecansPreheat your oven to 325°F. Chop 1-3/4 cups of the pecans and set the remaining 1 cup aside as halves for topping later. Spread the chopped pecans on a baking pan with 1 tablespoon of the butter and bake 5 to 7 minutes, stirring often, until they smell nutty and look lightly browned. Set aside to cool. Don't skip this step — toasting is where all that deep, buttery pecan flavor comes from.
- Cream the doughIn a large bowl, cream the brown sugar with the remaining 1 cup of softened butter until light and fluffy, about 5 to 7 minutes. Give it the full time — this is what makes the cookies tender. Separate the egg, then beat in the yolk and vanilla (keep the white for later). Gradually add the self-rising flour and mix until just combined. Cover and refrigerate for 1 hour, or until the dough is firm enough to handle.
- Shape and topPreheat the oven to 375°F. Roll the dough into 1-inch balls, then roll each ball in the toasted chopped pecans, pressing gently so they stick. Place 2 inches apart on ungreased baking sheets. Beat the reserved egg white until foamy, dip a pecan half into it, and press one onto the top of each ball.
- BakeBake at 375°F until golden brown, about 10 to 12 minutes. Let the cookies rest on the pan for 2 minutes to set, then move them to wire racks. They're wonderful slightly warm, and even better with a cup of coffee.