Butter Pecan Cookies

15 Servings - 1hr 15min

Ingredients

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Pecans: 1 cup

Unsalted Butter: 1 stick

1 Egg

Vanilla Extract: 1 Tsp

Sugar: 1 Cup

Cinnamon: 1 Tsp

GF cornstarch: 1 Tbsp

GF flour: 1.5 Cups

Baking Soda: 1/2 Tsp

Salt: 1/4 Tsp

Brown Sugar: 2/3 Cup

How To Brown Butter

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Take one stick out of the refrigerator 20 minutes before starting. Cut into half inch peices to ensure the butter is cooked evenly. You can brown both salted & unsalted butter.

Pan:

Use a light colored pan so you can see when the butter has browned.

How to:

On medium heat, place butter into pan and begin to stir slowly. Do not stop stirring or leave the butter unatended as it can quickly burn. Once the butter smells intensely buttery and rich, turns golden brown, and the foam slightly subsides, immediately remove from heat and place into a heatproof bowl.

Instructions

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Brown butter & cool to room temp

Combine flour, cornstarch, baking soda, and salt In a separate bowl

Beat butter, brown sugar, and granulated sugar together for 2-3 minutes

Add eggs and vanilla into mixture and stir until combined

Slowly add dry ingredients into wet ingredients in 1/4 increments (dough will be thick and sticky)

Slowly beat in chopped pecans and cinnamon Chill for 30 minutes or up to 2 days (If chilled longer than 1 hour, allow to sit at room temp for 10-11 minutes)

Preheat oven to 350

Line baking sheet with parchment paper

Gently roll balls of dough and add a pecan to the top without compacting them

Bake for 15 minutes

Cool for 10 minutes before serving

Enjoy!!!