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Butter Pecan Rounds
Butter Pecan Rounds
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Irresistible buttery drop cookies - a husband's favorite!
Ingredients:
  • 1.5 cups chopped pecans
  • 2 tablespoons butter
  • 1.5 tablespoons white sugar
  • 0.5 cup unsalted butter
  • 0.5 cup white sugar
  • 0.5 cup packed light brown sugar
  • 1.6666699647903 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare your baking sheets by lining them with parchment paper.
  • Toast pecans in a skillet over medium heat with 2 tablespoons of butter for 5 minutes. Sprinkle 1 1/2 tablespoons of white sugar on top.
  • Cream together a luxurious 1/2 cup of butter with the white and brown sugar until light and fluffy. Beat in the egg and vanilla for a touch of sweetness. Mix in the flour, baking soda, and salt for perfect balance. Finally, gently fold in the pecan mixture for a delightful crunch.
  • Spoon dollops of dough onto lined baking sheets. Bake at 375°F (190°C) for 10-12 minutes until golden. Allow to cool before indulging.

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