Best Butter Pecan Cookie Recipe

Butter Pecan Cookies Low Carb, Keto, GlutenFree

WebJul 20, 2023 · Line a large cookie sheet with parchment paper. Combine the butter, almond flour, coconut flour, ⅓ cup of the sweetener, gelatin, …

1. Preheat oven to 350. Line a large cookie sheet with parchment paper.
2. Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. The dough will come together into a ball as the pecans are chopped.
3. Divide the dough into 16 pieces. Put the remaining 1/3 cup sweetener in a shallow bowl. Roll each piece of dough into a ball. Put in the sweetener and press it into a disc. Flip it over and press again so both sides are dusted with sweetener. Put on the prepared baking sheet. Repeat.
4. Bake for 15-17 minutes or until the edges are golden. (Begin checking these around the 8-10 minute mark, they seem to bake fast in some ovens).

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Butter Pecan Cookies Sugar and Soul

WebApr 3, 2023 · Add the flour mixture a ½ cup at a time, stirring just until incorporated after each addition. Then mix until fully combined. Add in 1 cup of the 1¾ cup pecan pieces, 1 …

Rating: 5/5(8)

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Butter Pecan Cookies Sally's Baking Addiction

WebDec 3, 2014 · In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet …

Rating: 4.6/5(37)
1. In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

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