2015 Recipe Contest Submissions

Butter Pecan Cookies


1 and 1/2 cup chopped pecans, 1 cup unsalted butter (softened), 1/2 cup granulated sugar, 1 cup packed light brown sugar, 2 large eggs, 2 tsp vanilla extract, 2 and 1/2 cup all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, 1/2 tsp salt.


1) Preheat oven to 300 degrees. Toast pecans on parchment paper lined baking sheet for 15 minutes. Stir twice. Turn oven off and set pecans aside.
2)In large bowl using mixer, beat butter for 1 minute until smooth and creamy. Add both sugars on medium high speed until light and fluffy. beat in eggs and vanilla on high. Scrape sides of bowl, whisk flour, cornstarch, baking soda and salt together. On low speed slowly mix into wet ingredients. Dough will be very thick. Add toasted pecans, mix until evenly disbursed. cover dough tightly with foil or plastic wrap and chill for 3 hours. Chilling dough is a MUST.
3)Remove dough from refrigerator and allow at room temperature for 20 minutes.
4)Preheat oven to 350 degrees. Line baking sheets with parchment paper
5)Dough may be slightly crumbly, but will come together as you roll dough with your hands into about 1TBS balls.
6)Bake cookies for 10 minutes until slightly golden brown around edges. The baked cookies will look extremely soft in center when you remove them from oven. Allow to cool for 5 minutes.

Joann Piper