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Pecan Butter Cookies

Serves 36 | 

The perfect amount of sweet and nutty.



Ingredients:

1/2 cup toasted pecan pieces
1/2 cup sugar
1 stick unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 egg yolk
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Directions:

  1. Place pecans and sugar in a blender, pulse until pecans are finely ground.
  2. Place butter and pecan-sugar mixture in a mixing bowl. Use an electric mixer to cream together until butter is fluffy. Add vanilla, orange peel and egg yolk and beat together on low speed until combined.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture and beat on low speed until combined. Gather the dough into a ball, flatten it into a disc and wrap in plastic wrap. Refrigerate for 1 hour, or until firm.
  4. Preheat the oven to 325° F.
  5. On a lightly floured surface, roll the dough until thin and flat. Use a round cookie cutter to cut out cookies. Transfer cookies to a cookie sheet. Gather up scraps, reroll the dough and cut out cookies in same manner until you have 36 cookies.
  6. Bake for 8-9 minutes, cookies should be golden. Transfer cookies to a wire rack and let cool.
Pecan Butter Cookies
Serves 36
1/2 cup toasted pecan pieces
1/2 cup sugar
1 stick unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 egg yolk
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
  1. Place pecans and sugar in a blender, pulse until pecans are finely ground.
  2. Place butter and pecan-sugar mixture in a mixing bowl. Use an electric mixer to cream together until butter is fluffy. Add vanilla, orange peel and egg yolk and beat together on low speed until combined.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture and beat on low speed until combined. Gather the dough into a ball, flatten it into a disc and wrap in plastic wrap. Refrigerate for 1 hour, or until firm.
  4. Preheat the oven to 325° F.
  5. On a lightly floured surface, roll the dough until thin and flat. Use a round cookie cutter to cut out cookies. Transfer cookies to a cookie sheet. Gather up scraps, reroll the dough and cut out cookies in same manner until you have 36 cookies.
  6. Bake for 8-9 minutes, cookies should be golden. Transfer cookies to a wire rack and let cool.
Season: Summer
Course: Dessert
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Pecan Butter Cookies

Serves 36

Ingredients:

1/2 cup toasted pecan pieces
1/2 cup sugar
1 stick unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 egg yolk
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Pecan Butter Cookies

1/2 cup toasted pecan pieces
1/2 cup sugar
1 stick unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 egg yolk
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Directions:

  1. Place pecans and sugar in a blender, pulse until pecans are finely ground.
  2. Place butter and pecan-sugar mixture in a mixing bowl. Use an electric mixer to cream together until butter is fluffy. Add vanilla, orange peel and egg yolk and beat together on low speed until combined.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture and beat on low speed until combined. Gather the dough into a ball, flatten it into a disc and wrap in plastic wrap. Refrigerate for 1 hour, or until firm.
  4. Preheat the oven to 325° F.
  5. On a lightly floured surface, roll the dough until thin and flat. Use a round cookie cutter to cut out cookies. Transfer cookies to a cookie sheet. Gather up scraps, reroll the dough and cut out cookies in same manner until you have 36 cookies.
  6. Bake for 8-9 minutes, cookies should be golden. Transfer cookies to a wire rack and let cool.

Pecan Butter Cookies

Serves 36
  1. Place pecans and sugar in a blender, pulse until pecans are finely ground.
  2. Place butter and pecan-sugar mixture in a mixing bowl. Use an electric mixer to cream together until butter is fluffy. Add vanilla, orange peel and egg yolk and beat together on low speed until combined.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture and beat on low speed until combined. Gather the dough into a ball, flatten it into a disc and wrap in plastic wrap. Refrigerate for 1 hour, or until firm.
  4. Preheat the oven to 325° F.
  5. On a lightly floured surface, roll the dough until thin and flat. Use a round cookie cutter to cut out cookies. Transfer cookies to a cookie sheet. Gather up scraps, reroll the dough and cut out cookies in same manner until you have 36 cookies.
  6. Bake for 8-9 minutes, cookies should be golden. Transfer cookies to a wire rack and let cool.
Season: Summer

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