Butter Pecan Cookies

These are one of my preferred treats ever. I made them just because as a love bird very nearly 13 years back when this formula came in my little Martha Stewart Everyday Food magazine. I’ve made them on many occasions since. I adored those little Everyday Food formula books when I had a membership. As another lady of the hour cooking for 2 just because I required a touch of help.

I’ve generally appreciated cooking. My closest companion and I used to pulverize our mothers’ kitchens normally with our tests. Like ordinary adolescents, we did things like put Twizzlers into flapjacks to perceive what might occur. They softened and made a wreck.

Meg and I had a ton of fun yet between insane trials and spending my high school a very long time as a veggie lover, there were numerous things I expected to figure out how to cook appropriately. In the mid 2000s, Food Network wasn’t around that I recollect so I depended on cookbooks and magazines. I despite everything have an organizer of many plans I chop from magazines or wrote down on pieces of paper from cookbooks from the library.

Butter Pecan Cookies

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Recipe by joyfilledeatsCourse: CookiesCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

15

minutes
Cooking time

17

minutes
Total time

32

minutes

Thick, chewy, and insanely delicious Butter Pecan Cookies! Made with brown butter, brown sugar, and plenty of toasted butter pecans

Ingredients

  • 1 stick cold salted butter cut into pieces

  • 1 cup almond flour

  • 1/3 cup coconut flour

  • 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener, divided

  • 2 tsp gelatin

  • 1 tsp vanilla

  • 1 cup pecans

Directions

  • Preheat oven to 350. Line a large cookie sheet with parchment paper.
  • 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.
  • 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.
  • Bake for 17-19 minutes or until the edges are golden.

Notes

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