An easy drop cookie, and one of my husband’s favorites. Use real butter in the recipe.
Original recipe makes 3 dozen
Ingredients
2 tablespoons butter
1 1/2 cups chopped pecans
1 1/2 tablespoons white sugar
1/2 cup unsalted butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
- Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
- Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
Nutrition
Calories: 215 kcal
Carbohydrates: 22.7 g
Cholesterol: 29 mg
Fat: 13.3 g
Fiber: 1.2 g
Protein: 2.5 g
Sodium: 115 mg
