Brown Sugar Pecan Cookies
This cookie recipe can easily be mixed either by hand or with an electric mixer. If you want to make turkey cookies like the ones pictured here, you will need about 60 small pecan halves for decorating the finished cookies.
- 1 cup Unsalted Butter, Softened
- 2/3 cups Light Brown Sugar
- 1 Large Egg
- 1 1/2 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 cup Lightly toasted Pecans
Place in medium saucepan over medium heat and cook 5 to 7 minutes until browned, swirling frequently:
Butter, cut into 4 pieces
Let cool completely. Stir in until thoroughly blended:
Light brown sugar
Whisk together then add:
Whole wheat flour
Stir until completely incorporated.
Pecans, chopped fine
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Frost cookies if desired before serving.
My favorite shapes for Brown Sugar Pecan Cookies include the Turkey cookie cutter, the Pumpkin cookie cutter, and the Oak Leaf cookie cutter.
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