Description
These cookies are sure to steal the show on any cookie tray!
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 1/4 cups finely chopped pecans
- 2 1/2 cups bread flour (I prefer bread flour for cookies, if you can believe that!)
- 1 tablespoon corn starch
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 sticks unsalted butter (1 cup)
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 2 eggs and 1 egg yolk
- 24 pecan halves
- Turbinado sugar (optional for sprinkling)
Instructions
- Melt 3 tablespoons of butter in a pan
- Add 1 1/4 cups of finely chopped pecans and brown the pecans stirring regularly until lightly toasted, 3 or 4 minutes.
- Mix flour, corn starch, salt, cinnamon, and baking soda in a bowl.
- Brown 2 sticks of butter in a sauce pan over medium heat. Mix the butter and bring it up to a slight simmer. Cook until frothy and there are little brown bits in the bottom of the pan. Be careful not to overcook.
- Pour the warm butter into a bowl and mix with the brown and granulated sugar.
- Add the vanilla, eggs, and egg yolk and mix well.
- Fold in the flour mixture and then fold in the toasted pecans.
- Refrigerate overnight.
- Use a 1 1/2 tablespoon cookie scoop and place 6 full scoops per cookie sheet.
- Top each cookie with a pecan half.
- Cook one cookie sheet at a time at 375 degrees for 11 minutes.
- Optionally, sprinkle with Turbinado sugar after they come over the oven.
- Remove from the baking sheet and cool on a wire rack.
- Prep Time: 12 hours
- Cook Time: 11 minutes