Pecan Cookies

Course Cookies, Dessert

Cuisine American

Keyword pecan-cookies-recipe

Prep Time 15

Cook Time 10

Cooling time 1

Total Time 1 25

Servings servings (may vary)

Calories 124kcal

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
In a medium size mixing bowl, use an electric mixer to cream together butter, brown sugar, granulated sugar, vanilla and butter flavoring. Beat on medium-high speed for 2-3 minutes.
To the bowl add eggs one at a time beating well after each addition. Stop and scrap the bowl as needed.
In a separate bowl use a whisk to sift together flour, cornstarch, baking powder and salt. Lower the speed of the mixer and gradually add to the creamed ingredients. Again, stop and scrape the sides of the bowl periodically.
Use a large non stick spatula or spoon to fold the chopped pecans into the cookie dough by hand until evenly distributed.
Using a small scoop or tablespoon, drop dough onto pans at least 2 inches apart.
Bake for 10-12 minutes or just until lightly golden.
Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
Store at room temperature in an airtight container for up to 3 days.

Toasting the pecans is optional. Should you choose to go the extra step, this is what you do: To toast the pecans: Spread chopped pecans on a sheet pan in a single layer. Toast in a preheated 350°F for 6 minutes then cool completely prior to adding to the cookie dough.
You can make these cookies any size you like. If you choose to make them larger, adjust the baking time adding 3-5 minutes to accommodate depending on the size.