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