Ingredients
1 1/2 c pecans
1 1/2 tsps unsalted butter
2 1/4 c flour
2 1/2 tsp cornstarch
1 tsp salt
1 1/2 t cinnamon
1 t baking soda
2 pieces (8 ounces) melted unsalted butter, until browned
1 c brown sugar
1/2 c granulated sugar
2 tsp vanilla extract
2 eggs at room temperature
16 pecan halves,
instructions
Melt 1 12 tablespoons butter in a skillet over medium heat. Stir in the chopped pecans and cooking until slightly toasted, 4 to 5 minutes. Remove from fire and set apart
In ambowl, whisking flour, cornstarch, salt, cinnamon and baking soda. Sit apart.
Melt 2 sticks of butter (8 ounces) in a skillet on heat. Continue cooking, stirring until golden brown.
Remove saucepan from the heat and pour the butter into a large heat-resistant mixing bowl. Add the sugars and whisk well to combine. Add vanilla. Beateggs, one at a time
Fold in the flour, stirring until combined.
Adding toasted butter pecan .
Cover the dough with plastic wrap and refrigerate for at least 4 hours, and up to 2 days.
Preheat the oven to 375 degrees F.
Place the parchment paper on the butter paper.
Place 3 tablespoons of dough on the prepared sheet, leaving 2 inches between each biscuit for the spread. Sprinkle the warm biscuit with a little granulated sugar, if desired.
Firmly press half of a pecan nut on top of each cookie dough ball, and bake in a preheated oven for 9 minutes, or until edges are firm and center is slightly soft.
Leave the cookies to cool in the pan for 15 minutes, then transfer to a cooling rack
Enjoy !
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