¾cupunsalted butterroom temperature (store brand recommended)
½cuplight brown sugarpacked
½cupgranulated sugar
1large egg
1teaspoonpure vanilla extract
1 ¾cupall-purpose flour
2teaspoonscornstarch
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonkosher salt
1cupchopped pecans
1cuppecan halves
Instructions
In a large bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.
¾ cup unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
Add the egg and vanilla extract, and mix until well combined.
1 large egg, 1 teaspoon pure vanilla extract
In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients. Stir just until no dry streaks remain.
1 ¾ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon kosher salt
Finally, stir in the chopped pecans, cover, and refrigerate for 30 minutes.
1 cup chopped pecans
Preheat the oven to 350°F, and line a large baking sheet(s) with parchment paper.
Roll 6 (1-inch) balls from the dough and place them evenly onto each prepared baking sheet. Gently press down the tops of the cookies, and place a pecan half on top.
1 cup pecan halves
Bake for 10-12 minutes or until the edges start to turn a light golden color, and the tops lose the wet appearance.
Let them cool for 5-10 minutes on the pan then transfer to a wire rack to cool completely
Serve slightly warm or at room temperature. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 butter pecan cookies. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.