Tip for Making the Best Pecan Cookies
By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Beat the butter first. Then, add sugar and beat them together. This is the way it is supposed to be done. (Thanks Shuna!) When you’re ready to bake the cookies, let the dough thaw on a baking sheet while the oven preheats. Then, flatten the dough with a glass before baking as directed. Baked butter pecan cookies will keep in an airtight container at room temperature for a few days. You can also freeze the baked cookies. Be sure they are completely cooled, and place them in an airtight plastic container (again, labeled with the name and date). Place wax paper or parchment sheets between layers. Baked cookies can keep for months in the freezer if completely sealed from the air, but best to eat them after 3 to 4 weeks. Let the cookies defrost completely before serving.
More Pecan Recipes
Got leftover pecans? Here’s how to use them up!
Pecan Pie Bars Butter Pecan Ice Cream Oatmeal Raisin Chocolate Orange Pecan Cookies Caramel Nut Tart English Toffee
If you want a nuttier flavor, toast the nuts lightly before adding to the batter. In a preheated 350°F oven, place the pecans in a single layer on a baking sheet. Toast for 5 to 10 minutes, tossing occasionally for even cooking. Remove from pan immediately.
