Pecans in my part of the world are an exotic nut and used to be hard to find. If you are based in South America/USA/Canada (that part of the world), Pecans will most likely be a daily item since they are grown in/around those regions. So, this was my first time baking with Pecans.
I love the subtle but strong earthy flavour Pecans bring to the table. Yes, I know I used subtle and strong together but if you are a Pecan fan (or nuts in general actually especially hazelnuts and walnuts) you know what I mean! These cookies are simple in terms of their flavour profile as well as method of preparation. I won’t do my normal run through with this one but you can scroll down for the recipe. 🙂
If you like some extra sugar in your cookies, then you can just roll them in castor sugar once baked. That also makes them look prettier. I was going for more of a home-made that makes you feel warm inside vibe than a quaint cafe that you love but is more of a special treat than an everyday thing.
I don’t know if that sentence made sense at all, it did in my head anyway.
I hope you enjoy these cookies. Have fantastic weekend everyone! Hug someone close to you and treat yourself! ♥
Butter Pecan Cookies
Pecans 100 g
Butter 120 g, cubed
Castor sugar 70 g
Flour 130 g
Vanilla Extract 1 tsp
- Preheat the oven to 175 C. Toast your Pecan in the hot oven for 6-8 minutes. Be careful not to burn them.
- Beat the butter and sugar together until light and fluffy. Mix in the vanilla and salt.
- Slowly, mix in the flour until just combined. Fold in the Pecans.
- Roll your dough (might be a little sticky) into a log.
- Chop into 12 pieces and roll in some castor sugar. Bake for 15 to 20 minutes.