Ingredients:
- 1 cup unsalted butter (2 sticks or 226 grams)
- 1 cup finely chopped pecans (106 grams)
- 2 cups all-purpose flour (260 grams)
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup powdered sugar (60 grams)
- 2 teaspoons vanilla extract
- 2 cups powdered sugar for rolling (optional)
Instructions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line a baking sheet with parchment paper.
- Make the brown butter: Melt the butter in a light-colored saucepan over medium heat, stirring frequently. The butter will foam, then turn brown and smell nutty. Remove from the heat and pour into a glass bowl. Let cool for 15-20 minutes, or until it is firm but spreadable.
- In a medium bowl, whisk together the flour, salt, and cinnamon.
- In a large bowl, cream together the brown butter, powdered sugar, and vanilla extract until light and fluffy. Beat in the flour mixture until just combined. Stir in the chopped pecans.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-17 minutes, or until the cookies are just set.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
- Once the cookies are cool, roll them in powdered sugar until coated.
- Enjoy!
Safety Guidelines:
- Always use caution when handling hot liquids and pans.
- Do not overbake the cookies, or they will be dry and hard.
- Let the cookies cool completely before rolling them in powdered sugar, or the sugar will melt.
Tips:
- If you don't have a stand mixer, you can cream together the butter and powdered sugar by hand with a whisk or electric mixer.
- To make the cookies even more festive, you can add 1/4 cup of dried cranberries or cherries to the dough.
- For a fun twist, you can dip the cooled cookies in melted chocolate instead of rolling them in powdered sugar.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
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