There’s nothing quite like the aroma of freshly baked cookies wafting through your kitchen, especially when it involves the heavenly combination of brown butter and pecans. If you’re a fan of decadent, nutty, and buttery desserts, these Brown Butter Pecan Cookies are sure to be a delightful addition to your recipe collection.
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Growing up, the kitchen was always the heart of my home, especially during the holidays. My grandmother had a knack for creating the most incredible cookie recipes, and her Pecan Cookies were a staple. This recipe is inspired by her tradition, with a modern twist of browned butter to deepen the flavor and bring generations together over a shared love of baking.
Why You’ll Love This Recipe
This recipe stands as a testament to the rich, nutty flavor profile that only brown butter can provide. These cookies have a soft center with a crisp edge, creating a perfect texture contrast. Additionally, they’re easy to prepare, making them practical for a quick yet indulgent treat. The pecans add a delightful crunch and a dose of healthy fats, ensuring your cookie indulging responsibly.
Ingredients Notes
The ingredients for these cookies are simple yet impactful. Ensure you use fresh pecans for maximum flavor, and don’t skip the step of browning the butter—it’s the secret to these cookies’ unique taste. If you need alternatives, walnuts can be used in place of pecans. For those with a sweet tooth, consider adding a handful of chocolate chips.
Recipe Steps
Step 1
Begin by browning the butter. Melt it over medium heat, stirring constantly until it turns golden brown and releases a nutty aroma. Set aside to cool.
Step 2
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a non-stick silicone mat.
Step 3
In a mixing bowl, combine the cooled brown butter, Brown Sugar, and granulated sugar until well blended. Add eggs and vanilla extract, stirring until smooth.
Step 4
Gradually incorporate all-purpose flour, baking soda, and a pinch of salt into the mixture. Fold in chopped pecans.
Step 5
Scoop tablespoon-sized portions onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are a light golden brown. Let cool before serving.
Storage Options
These cookies can be stored in an airtight container at room temperature for up to a week. For extended freshness, freeze them in a sealed bag for up to three months. Thaw overnight in the refrigerator or reheat gently in an oven when ready to enjoy.
Variations & Substitutions
For those seeking a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Vegan bakers can replace butter with plant-based margarine and use flaxseed as an egg replacement. To enhance flavor, experiment with spices such as cinnamon or nutmeg.
Serving Suggestions
These cookies are perfect for afternoon tea, holiday gatherings, or simply to satisfy your sweet cravings. Pair them with a scoop of vanilla Ice Cream or enjoy them with a hot cup of coffee for the ultimate comfort.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 48 hours. This approach can enhance the flavors, giving you even tastier cookies.
What should I do if my Cookie Dough is too sticky? If your dough feels too sticky to handle, refrigerate it for 20-30 minutes. Chilling the dough will make it easier to work with, especially if your kitchen is warm.
Can I use salted butter instead of unsalted butter? Absolutely! Just reduce the added salt in the recipe to maintain a balanced flavor profile. The result will be just as delicious.
Frequently Asked Questions
Lemon Thyme Shortbread Cookies: Your New Favorite Delight!
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour spooned and leveled
- 1 cup unsalted butter at room temperature
- 0.75 cup confectioners' sugar
- 1 tablespoon lemon zest freshly grated
- 1 tablespoon fresh thyme leaves finely chopped
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preparation Steps
- In a medium bowl, combine the flour and salt. Set aside.
- In a large mixing bowl, beat the butter and confectioners' sugar together until light and fluffy, about 3-4 minutes.
- Add the lemon zest, thyme, and vanilla extract to the butter mixture, mixing until fully incorporated.
- Slowly add the flour mixture to the wet ingredients, stirring until a soft dough forms.
- Roll the dough into a log shape, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the dough into 1/4-inch thick rounds and place on prepared baking sheets, 2 inches apart.
- Bake for 13-15 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
