What is better than an easy recipe on a lazy sunday afternoon? A recipe for homemade pecan nut cookies is! A few months ago my sister and I started baking cookies from the book of Ann Pearlman ‘The Christmas Cookie Club’. The books is about Marnie and her twelve closest girlfriends who gather every year on the first Monday of December.
With batches of beautifully wrapped homemade cookies. Everyone brings a dish, a bottle of wine and their stories. The book is filled with recipes and I will share one with you every month from now on!
Buttery pecan rounds
36 Pecan halves for the top (untoasted)
1 cup flour
1/2 cup softened butter
3/4 cup dark brown sugar
1 large egg yolk
2/3 cup finely chopped pecans
- Toast pecan halves at 350 degrees for 10 minutes, rotating every 3 minutes.
- Cool, then break or chop them into small pieces.
- Preheat the oven to 325 degrees.
- Sift flour and salt. Set aside.
- Cream the butter and sugar for 3 minutes.
- Mix in the yolk.
- On low, mix in the flour until combined.
- Mix in the chopped pecans with an electric mixer.
- Chill for 1 hour in the fridge.
- Using a 1-inch ice cream scoop (I used two big teaspoons).
- Drop batter onto parchment paper-lined sheets, spacing 3 inches apart.
- Press a pecan half on top.
- Bake for 12-14 minutes, rotating the sheets halfway through.
- Cool completely.
Make yourself a big cup of coffee and enjoy your homemade cookies!