Butter Pecan Rounds Chef John's Recipe
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| Butter Pecan Rounds |
"An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe."
Ingredients :
- 2 tablespoons butter
- 1 1/2 cups chopped pecans
- 1 1/2 tablespoons white sugar
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions :
| Prep : | Cook : 18M | Ready in : |
|---|
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
- Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
- Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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