Butter Pecan Cookies. Making cookies every day this time of year just feels right. Chocolate chip cookies are a staple around here, but it’s good to have variety too! Today it was another @marthastewart recipe, butter pecan cookies.
These have been a family favorite for almost as long as my husband and I have been married (16 years..). He’s southern, so butter and pecan cookies speak to him. Who am I kidding though, I’m Alaskan and they speak to me too. It’s another shortbread cookie, so these go together really quick. They also freezer well, so make this dough, scoop it and freeze it. Save your sanity!
The first thing to do is toast your pecans. Why toast the pecans? Flavor. You don’t have to toast them, but I promise it will be worth the effort. So, toast them, allow them to cool, them chop for the cookies.
Next up, cream your butter and sugar. It is really important your butter is softened first. Then add in your vanilla, mix. Last is the flour and salt. Mix.
The man even got in the action on these cookies! It hardly ever happens, but I love it when he does! Look at him working away.
Place on a parchment-lined baking sheet. Bake until the edges are a light golden brown.
Here they are, the finished cookies. They are delicious, simple to make, and totally irresistible!
These cookies are the perfect size. At about 80 calories, it’s just right!
If you are looking for other cookie recipes, let me give you a few ideas. I think you are going to love these!