These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.
This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!
Comments
Share your thoughts, or ask a question!
Are the portions of dough for each cookie rolled into a ball before baking, assuming they spread in the baking process? Are they soft, chewy or crisp cookies when done?
Can you use splenda and splenda brown sugar instead of regular?