**I haven’t been cooking or food blogging lately.  So,  I’ve decided to go through my archives and repost some of my earlier posts, from the days when I started learning to cook and bake (I’m still learning).   It certainly brings back good memories. 

I remember when I first made these Butter Pecan Cookies.  They were really good.  I made them several times afterwards.   I’ve gotta make them again, very soon. 

Happy Holidays to all! 

Paz

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Originally posted December 25, 2006  

Hi everyone: 

I want to wish you a Merry Christmas! Happy Hanukhah, Winter Solstice, Kwanzaa, Eid-al-Adha… Whatever you celebrate, I wish you all the best during this holiday season.

Here’s a delicious Butter Pecan Cookie recipe I’d like to share with you. It’s from Simply Recipes. The buttery taste, along with the pecans will have you going back for more. I made them Christmas Eve and again on Christmas Day. They keep disappearing. Fast! I may make it one more time on Tuesday. The more I make it the better my cookie-making skills become.

This recipe only makes 12 cookies, but you can double the ingredients to make more. Thanks, Elise for the recipe and tip on creaming the butter and sugar. Very helpful.

Paz

 

 

Butter Pecan Cookies
Simply Recipes

 

By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Cream the butter first. Then add sugar and cream them together. This is the way it is supposed to be done. (Thanks Shuna!)

 

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

1- Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

2- With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3- Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

4- Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

5- Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

 

 

 

 

 

 

 

 

 

 

8 Responses to “Archives: Butter Pecan Cookies”

1. 

   Sra

   on December 22nd, 2009 at 3:01 am

   Happy Holidays, Paz!

2. 

   pity

   on December 22nd, 2009 at 8:38 am

   hi Paz, first time here, loved your blog, very nice recipes and photos, will becoming back more often, these biscuits look so yummy, cant wait to try them have a lovely christmas! cheers from london

3. 

   Simona

   on December 22nd, 2009 at 6:57 pm

   Baking cookies fills the kitchen with heavenly smell: it’s a special kind of aromatherapy. Happy Holidays to you, dear Paz.

4. 

   lululu

   on December 22nd, 2009 at 7:34 pm

   i can totally tell how crumby they are……like after i take my first bite, the crumbs will scatter all over my shirt!
   and sometimes it’s that little thing that makes me fall for simple cookies!

5. 

   The Duo Dishes

   on December 22nd, 2009 at 8:03 pm

   Thanks for reposting these. There are a lot of folks who would kill for a dozen!

6. 

   Sophie

   on December 23rd, 2009 at 2:58 pm

   Georgous cookies!!

   MMMMMMMM,…

7. 

   Cynthia Nelson

   on December 25th, 2009 at 10:17 am

   Happy Holidays!

8. 

   Paz

   on December 25th, 2009 at 11:40 am

   Happy Holidays to one and all! Thanks for stopping by.

   Best,
   Paz