Lacey’s Pantry

By Lacey Newlin

For the Butter Pecans:
• 1 and 1/4 cup pecan halves, finely chopped
• 3 tablespoons unsalted butter
For the Butter Pecan Cookies:
• 2 and 1/2 cups all-purpose flour
• 1 tablespoons cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 sticks (8 ounces) unsalted butter, melted until browned
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 Tablespoon vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 16 pecan halves, for decoration, optional
For Butter Pecans:

  1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
    For the Butter Pecan Cookies:
  2. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda. Whisk well to combine then set aside until needed.
  3. In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy, and you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. It will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.

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