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| Butter Pecan Rounds |
"An smooth drop cookie, and one among my husband's favorites. Use actual butter inside the recipe."
Ingredients :
- 2 tablespoons butter
- 1 1/2 cups chopped pecans
- 1 1/2 tablespoons white sugar
- half cup unsalted butter
- half of cup white sugar
- half of cup packed mild brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 2/three cups all-cause flour
- 1/2 teaspoon baking soda
- half teaspoon salt
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Preheat oven to 375 ranges F (190 tiers C). Line baking sheets with parchment paper.
- In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for approximately five mins. Sprinkle 1 1/2 tablespoons of the white sugar over the pinnacle.
- Cream 1/2 cup of the butter with the white and brown sugar. Beat within the egg and vanilla. Mix in the flour, baking soda and salt. Stir within the pecan aggregate.
- Drop tablespoonfuls of dough onto the organized baking sheets. Bake at 375 stages F (a hundred ninety stages C) for 10 to 12 minutes until golden brown. Let cool and eat.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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