If you love butter pecan ice cream, you’ll go nuts for these cookies. And they make the perfect holiday treat!
Butter pecan is one of my all-time favorite ice cream flavors. It’s rich, sweet, and just a little nutty. These cookies take all the best qualities of the ice cream and pack them into a soft, toasty, buttery cookie!
Sometimes, when I’m feeling a little extra fancy, I break out my finishing salts. These can be a little expensive, so I generally only use them when I’m feeling indulgent. But, if you have it, these cookies are the PERFECT place for a sprinkle of fleur de sel. They’re delicious without, of course, which is why I didn’t include it officially in the recipe, but if you’re like me and want a treat then go ahead and sprinkle some on top.
Fleur de sel isn’t as “salty” as your traditional iodized salt, so don’t be afraid you’ll ruin your cookies. It’s flaky and just a little crunchy because the crystals are larger than regular salt. It’s the perfect finishing touch for something special – like these holiday cookies!
So go ahead and make these cookies for the holidays. You’ll be everyone’s favorite guest! Or, better yet, make these cookies and keep them for yourself. That’s what I’d do.
I’m so good at holiday spirit. Happy holidays!
Butter Pecan Cookies
Ingredients
- 1 cup butter
- 1/2 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven to 350 degrees, and line your cookie sheets with parchment paper.
- In a medium pan, saute pecans over medium heat until toasted. Remove the pecans and add the butter. Cook on medium-high heat until the butter is a caramel brown color – about 10 minutes.
- Beat together shortening and sugar for 1 minute, then add browned butter. Continue beating on medium speed for another minute, then add vanilla and eggs. Turn the mixer down to low and add flour, baking soda, salt, and pecans. Mix until just incorporated.
- Form into balls using 2 tablespoons of dough each. Bake for 10-12 minutes, until the sides turn slightly golden.