Introduction:
Butter pecan cookies, which are soft and chewy, are a fantastic way of combining the rich tastes of butter and toasted pecans. These cookies can be used for so many purposes; thus they will definitely be popular among your relatives and friends. You will yearn for more of them after tasting their unrivaled flavor, whether you try them with tea or take them as a midday snack.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped pecans, toasted
Instructions:
Line a baking sheet with parchment paper and preheat the oven to 350 degrees F (175 degrees C).Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
Add the two eggs one at a time beating well after each addition then stir in vanilla extract.
In another bowl whisk together flour, salt and baking soda.Gradually add dry ingredients to wet ingredients stirring until well blended.
Fold in gently the toasted pecans throughout the dough uniformly.
Drop rounded tablespoons of dough onto prepared baking sheet about 2 inches apart using a spoon or cookie scoop.
7. Bake for 10-12 minutes until the sides are slightly golden. Allow cooling on the baking sheet before transferring to the wire rack.
Hints for Success:
– Ensure butter is soft enough at room temperature to facilitate creaming with sugars.
– To intensify and give a crispy sound while munching, roast pecans by just putting them in a frying pan, and stirring occasionally for about five minutes or when they turn fragrant and light brown.
Health Benefits:
While Butter Pecan Cookies are undoubtedly a treat, they do offer some nutritional benefits. Some of these nutrients include vitamins E, manganese among others. The cookies should be eaten in moderation as part of a healthy diet.
Nutritional Information: (Per serving)
– Calories: 180
– Total Fat: 10g
– Saturated Fat: 4g
– Cholesterol: 25mg
– Sodium: 90mg
– Total Carbohydrates: 20 g
Dietary Fiber: 1g
Sugars: 12g
– Protein: 2g
Variations and Substitutions:
Nut-Free Option : If you have nut allergies or prefer to omit the pecans, you can replace them with an equal amount of chocolate chips, dried fruit, or shredded coconut for added texture and flavor.
Gluten Free Version: The all-purpose flour will be substituted for gluten-free flour blend to make it gluten-free. To help bind the ingredients together, please ensure that the blend has xanthan gum or add ½ teaspoon of xanthan gum to the recipe.
Vegan Alternative: These cookies can be made vegan by using vegan butter or coconut oil instead of butter, substituting for eggs with flaxseed or chia seed “eggs” and making sure to use dairy-free chocolate chips or other mix-ins.
Whole Wheat Option: Try replacing half or all of the all-purpose flour with whole wheat flour for a healthier variation. Remember that whole wheat flour might cause slightly denser texture.
Flavor Enhancements: You can experiment with these cookies by adding such things as cinnamon, nutmeg or almond extract to the dough. Before baking, you may also add a dash of sea salt on top of each cookie which gives them that sweet-and-salty flavor difference.
Chunky vs. Smooth: The size of chopped pecans will determine how smooth your cookie is. Even if you want a more homogenized texture, pulse pecans in a food processor until they are finely ground then include them in the batter.
Butterscotch Twist: Instead of brown sugar, use butterscotch chips or a blend of both for an indulgent, butterscotch taste all over the cookies.
Fruity Addition: When you add dried cranberries, raisins, or pecans, it will give a fruity twist to the cookies. In the recipe only the sourness of fruit would suit the sweetness of dough.
Frequently Asked Questions (FAQs):
Q: Can I substitute salted butter with unsalted butter?
A: Yes, although it is recommended that one should decrease the amount of salt added to avoid making extremely salty cookies Start by reducing the quantity of salt in halves and then adjust if need be
Q: How can I store these cookies?
A: For up to seven days at room temperature keep them in an air tight container. Additionally, you may freeze them so they can last longer provided you allow them to thaw before serving.