Directions
For the buttered pecans:
- Melt butter in a large skillet over medium heat. Add in chopped
pecans and cook, stirring occasionally, for 4 to 5 minutes, or until
lightly toasted. Set aside until needed.
For the butter pecan cookies:
- In a large bowl combine flour, cornstarch, salt, cinnamon, and baking
soda; whisk well to combine then set aside until needed.
- In a small saucepan, over medium heat, melt the butter. Continue to
cook the butter. swirling the pan occasionally. Keep a close eye
here. The top of the butter should become foamy. And you should hear
tiny popping noises. The butter will develop into a rich amber color,
with tiny brown bits at the bottom. And it will have a slightly nutty
aroma. Once the butter reaches this stage, remove from heat
immediately and pour into a large mixing bowl.
- Add both sugars into the mixing bowl and whisk well to combine.
- Add in vanilla. Beat in eggs and egg yolk, one at a time, beating
until eggs are just combined.
- Using a rubber spatula, fold in the flour, stirring until just
combined. Fold in the buttered pecans.
- Cover bowl and refrigerate for 4 hours.
To bake:
- Preheat the oven to 375 degrees (F). Line two large baking sheets
with parchment paper.
- Using a large cookie scoop, divide the dough into 3-tablespoon sized
balls and place onto prepared baking sheets, leaving about 3 inches
between each ball of dough for spreading.
- Firmly press a pecan half on top of each ball of cookie dough.
- Bake, one tray at a time, in a preheated oven for 10 to 11 minutes.
If any edges spread out while baking, use a spatula and gently press
them back in as soon as you remove the cookies from the oven.
- Sprinkle warm cookies with granulated sugar.
- Allow cookies to cool on the pan for 15 minutes, then carefully
transfer to a cooling rack.