In The Kitchen: Butter pecan cookies

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2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, room temperature
1 cup brown sugar
1/2 white sugar
1 tablespoon vanilla extract
2 eggs
2 cups pecans, chopped and toasted (see notes below)
2/3 cup toffee bits


In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, use a hand mixer to cream together the butter, brown sugar, sugar and vanilla extract until light and fluffy. Beat in eggs one at a time. Gradually beat the dry ingredients into the wet ingredients. Lastly stir in the pecans and toffee bits by hand. Cover dough and chill for at least 2 hours in the refrigerator, or preferably overnight. When ready to bake preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silpat. Place heaping tablespoons of dough about 2" apart. Bake in batches for about 12-15 minutes (bake longer for a more crisp cookie). Remove from oven. Let cool a few minutes. Then transfer cookies to a cooling rack. Enjoy!

Notes: For the best flavor toast your pecans on a baking sheet in a 300 degrees for 10-15 minutes, turning a couple times.