Butter Pecan Cookies

Ingredients

• 1 ½ heaping cups pecan halves
• 1 cup unsalted butter melted and cooled at least 10 minutes*
• 1 Large FARMHOUSE EGG® + 1 egg yolk room temperature preferred
• 1 ½ teaspoons vanilla extract
• 1 ¼ cup dark brown sugar tightly packed
• ½ cup sugar (100g)
• 3 cups all purpose flour
• 1 teaspoon cornstarch
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• Preheat the oven to 350F and line a cookie sheet with a Silpat mat or parchment paper.
• Spread pecan halves evenly over the cookie sheet and add some thinly sliced pats of butter on top.
• Place in the oven and bake on 350F for 4-5 minutes.
• Remove pecans from the oven (leave your oven on) and set to the side to cool.
• Once cooled slightly, carefully chop pecans in smaller pieces, then set aside while you make the cookie dough.
• In a large bowl, combine melted and cooled butter and both sugars. Stir well.
• Add in the egg, egg yolk, and vanilla extract and stir until combined.
• In a separate, medium-sized bowl, whisk together flour, salt, baking soda, baking powder, and cornstarch.
• Slowly add flour mixture to wet ingredients, mixing until completely combined and a dough has formed.
• Fold in the chopped pecans and stir well.
• Line cookie sheets with Silpat mat or parchment paper and drop cookie dough by large 1½ tablespoons onto the prepared cookie sheet, spacing at least 2" apart.
• Place in a preheated 350F oven and bake for 10-12 minutes.
• Remove from the oven and carefully press a pecan half on the top of each cookie, if desired.
• Allow to cool completely on a baking sheet before eating
• Tip - do not use HOT butter this will cause the sugars to melt resulting in cookies that overspread. Use WARM butter only.