These rustic, yet fancy, little cookies are mildly sweet, reminiscent of short-bread cookies with a hint of almond. They’re much easier to make than they look. So wonderful with a cup of tea!
Pecan Cookies
Servings: 4 dozen
Ingredients
- 1 cup butter
- ½ cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp almond extract
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pecans, finely chopped
- Extra whole pecans for topping
Instructions
- Preheat the oven to 350℉.
- Lightly butter the cookie sheets (I prefer using parchment paper instead, which can be re-used).
Electric Mixer Method
- Cream butter in a large bowl (you will later add the flour mixture to this).
- Add brown and granulated sugar, beat until fluffy.
- Add egg and almond extract, beat well.
- Combine all remaining ingredients in another large bowl.
- Gradually add to the creamed mixture and beat until dough is well blended. I like to use my hands.
Food Processor Method
- With metal blade in place, cream butter.
- Add brown and granulated sugar, process until light and fluffy.
- With processor running, add egg and almond extract and process.
- Combine the remaining ingredients in a separate large bowl.
- Add the flour mixture to the processor bowl one half at a time, and process until dough is well blended.
Form the cookies
- Form dough into balls about 1-inch in diameter.
- Place on the prepared cookie sheets and flatten slightly keeping edge round.
- Press (fairly hard so it sticks once baked) a whole pecan into the top of each cookie.
- Bake for 12-15 minutes or until golden brown and firm to touch.
- Cool on racks.
