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Slice-and-Bake Butter Pecan Cookies

Source of Recipe

Taste of the South


Recipe Introduction

"Studded with butter-roasted pecans, these melt-in-your-mouth cookies are perfect served with a tall glass of milk."

Recipe Link: https://tinyurl.com/52hh7cdt

List of Ingredients

â—¦ 2 cups finely chopped pecans
â—¦ 1 ¼ cups unsalted butter, divided
â—¦ 1 ½ teaspoons kosher salt, divided
â—¦ 1 cup confectioners' sugar
â—¦ 2 teaspoons vanilla extract
â—¦ 2 cups all-purpose flour
â—¦ ¼ teaspoon baking powder
â—¦ 1 tablespoon turbinado sugar


Recipe

Preheat oven to 350° F.
Place pecans and ¼ cup butter on a baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven, and sprinkle with 1 teaspoon salt. Let cool completely.

In a medium saucepan, melt remaining 1 cup butter over medium heat. Cook, stirring occasionally, until butter turns to a medium-brown color and has a nutty aroma, about 10 minutes. Let cool until butter is solid but soft, about one hour.

In a large bowl, beat browned butter and confectioners' sugar with a mixer at medium speed, until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add vanilla and pecans, scraping butter from bottom of pan.

In a medium bowl, whisk together flour, baking powder, and remaining ½ teaspoon salt. Gradually add flour mixture to butter mixture, beating just until combined. (Dough will be thick and crumbly.) Shape dough into two 7-inch logs. Wrap each log in wax paper, and refrigerate for four hours. Remove from refrigerator 10 minutes before slicing.

Preheat oven to 350° F. Line baking sheets with parchment paper. Gently cut each log into twenty-four slices. Place slices 1 inch apart on prepared pans. Sprinkle with turbinado sugar. Bake until edges are golden brown, 10 to 12 minutes. Let cool completely.

Makes 48 cookies