Soft, chewy, buttery biscuits blended with toasted pecans and the flavor of brown sugar
Maybe it’s just me, but I think pecan butter is an underappreciated ice cream flavor. It’s often overlooked and jogged with the “boring” ice cream crowd with a pistachio-raisin lump. And that is exactly why this cookie recipe is made today. It’s salty, sweet, and rich in buttery flavor.
The pecans that make these cookies so great. The sweet and salty flavor of pecans is essential to its flavor. If you never toast the nuts before adding them to the recipe, you’ll lose out on a lot. I already did the calculation yesterday. It is really much better
Ingredients
- 1 cup chopped pecans
- 7 tablespoons. unsalted butter
- 1/3 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- a pinch of salt
- Pecan halves at the top of each cookie
Directions
see continuation on next page
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