Shortly after James and I got married, we received a kitchen aid mixer as a gift, and it really has proven to be the gift that keeps on giving. James soon found himself making late night runs for butter and flour, and our neighbors and I found ourselves stuffing our faces with homemade breads, cookies, waffles and pies. I think back to those times and I can only imagine my mom saying, “how can you live like that?!” With much gusto, of course!
During my baking experiments, I happily stumbled upon the butter pecan cookie recipe which holds to be my favorite cookie of all time. Step aside chocolate chip! The scone-like, buttery, nutty, densely-packed-in cookie is perfect with a cup of coffee in the mornings or really any time of day. I love them because they’re not too sweet, and they are super easy to make. I give you … the butter pecan cookie! *drops mic*
1 cup butter
2/3 cup brown sugar
2 cups all purpose flour
1/2 teaspoon salt
1 cup chopped pecans
Mix softened butter, brown sugar and egg in mixer thoroughly. Throw in salt. Mix in flour and pecans (I throw in 1/2 cup more when I’m feeling extra nutty, heh, get it?) until incorporated. Wrap and refrigerate dough for an hour or overnight. When ready to bake, set oven to 375, roll into one inch balls or thick disks and line on a cookie sheet for 7-10 minutes. If you like your cookies a little crispy, bake a little longer until browned.