Description
Experience the nostalgic warmth of Southern pecan pie in a convenient, handheld form. These cookies perfectly capture the contrast between a buttery, brown sugar-rich base and the earthy crunch of toasted pecans. Requiring minimal chilling and simple equipment, they are the ideal solution for busy holiday hosting or a quick, sweet afternoon indulgence that captures deep caramel notes without the complexity of traditional pie crusts.
Ingredients
1 cup unsalted butter, softened
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 cups pecan halves
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Cream the softened butter and brown sugar together in a large mixing bowl until the texture is smooth and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Slowly stir in the all-purpose flour until just combined, being careful not to over-mix the dough.
Scoop the dough into one-inch balls and arrange them on the prepared baking sheet with two inches of space between each.
Press one pecan half firmly into the center of each dough ball to flatten it slightly.
Bake for 10 to 12 minutes, or until the edges of the cookies turn a delicate golden brown.
Cool the cookies on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is at room temperature for the best creaming results. If the dough feels too soft, chill it in the refrigerator for 15 minutes before scooping. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 3.5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
