Buttery, tender and delicious biscuits bursting with toasted pecans and the taste of brown sugar.
Maybe it’s just me, but I think butter pecan is an underappreciated ice cream flavor. Often overlooked, it is one of the “boring” pistachio, rum and grape ice creams. FYI, I love these three flavors of ice cream! And that is exactly why today’s cookie recipe is made. It’s salty, sweet, and rich in buttery flavor.
If it’s not for their soft edges, soft center, and buttery taste, it’s the toasted pecans that make these cookies so amazing. The roasted and nutty flavor of these pecans is critical to their taste. If you never toast the nuts before adding them to the recipe, you are missing out on a lot. In fact, I did the calculations yesterday. It really is 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
Preparation :
Make sure your oven is preheated to 350°C and cover 2 baking sheets with parchment paper.
Nextly, whisk butter, granulated sugar, & brown suugar with an electric mixer To mixture is lighlyt also creamy.
Then add the eggs and vanilla extract and beat again for another 2 minutes. Immediately add flour, baking soda, salt and mix until well combined.
When done, place balls, using a medium spatula, on prepared baking paper and add half a pecan on top of each biscuit. Bake until golden brown, about 10 to 15 minutes.
Enjoy !
