Pecan Cookie Recipe

Pecan Cookie Recipe

I’ll be honest. I kind of laugh to myself when looking at this post. This recipe really came from a cake disaster where I totally screwed up a recipe that I was attempting, and I was so angry that I threw out the cake. I was left with a sad looking cake but had all these ingredients left over including lots (and lots) of pecans.

Now, I love adding nuts to my foods. Whether it’s for an energizing snack or adding it to any dessert, I’m always reaching for pecans, hazelnuts, almonds, you name it. So after that cake happened, I knew I still wanted to make something tasty – I also did promise the boyfriend that I would bake something tasty that same weekend.

Therefore, when in doubt – cookies.

So easy to make, but aside from my legendary shortbread, these have to be my new favourite. Crunchy but savoury, sweet but nutty, these cookies are so easy to indulge in! Scroll below to find out how to make these delicious cookies.

• 1 cup butter or margarine, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups flour (I did 50% whole wheat, 50% all-purpose, but you could use all-purpose)
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup finely chopped pecans
• 36 pecan halves or chopped pecans, toasted, optional

• 1 cup packed brown sugar
• ½ cup milk or cream (I use 1% milk)
• 1 tbsp butter or margarine
• 1½ cups powdered sugar, sifted

INSTRUCTIONS:

1. In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
2. Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
3. Cover and refrigerate 1 hour.
4. Preheat oven to 350 degrees F.
5. Shape into 1″ balls and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set and lightly browned at the edges. Set aside to cool.

1. Combine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
2. Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
3. Spread each cookie with about 1 tbsp frosting and top with a pecan.

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