Soft & Chewy Butter Pecan Cookies
The name says it all! These Butter Pecan Cookies are soft, buttery, and chewy, and so easy to make! No chilling or mixer required!
Ingredients
- 1½ heaping cups pecan halves 175g
- 1 cup unsalted butter melted and cooled at least 10 minutes* 226g
- 1¼ cup dark brown sugar tightly packed 250g
- ½ cup sugar 100g
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour** 375g
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup Heath Toffee bits optional but recommended! (120g)
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- Spread pecan halves evenly over the cookie sheet and bake on 350F (175C) for 3-5 minutes.
- Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
- In a large bowl, combine melted butter and sugars. Stir well.
- Add eggs, egg yolk, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add flour mixture to wet ingredients until completely combined.
- Add chopped pecans and toffee bits (if using) and stir well.
- Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ Tablespoon onto the prepared cookie sheet, spacing at least 2" apart.
- Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on the baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
Bourbon Candied Pecans
Ingredients
- Juice of 1/2 lemon
- 1 cup of pecan halves
- 4 oz. of bourbon
- 2 oz. brown sugar
- 8 oz. cane sugar
Instructions
- Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.
Notes
Recipe Source:
James Gerhardt
Executive Chef, Sellbach Hilton Hotel
Louisville, KY
James Gerhardt
Executive Chef, Sellbach Hilton Hotel
Louisville, KY
Not Your Mama's Carrot Cake
Ingredients
- 1 1/2 Cups White Flour can also use a low-carb flour alternative
- 1/2 Cup Farm Fresh Pecan Meal
- 2 Teaspoons Baking Soda
- 1 Teaspoon Kosher Salt
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 3/4 Cup Pecan Oil
- 1/2 Cup Unsweetened Applesauce
- 1 Cup Brown Sugar packed
- 1 Cup White Sugar
- 1 Teaspoon Vanilla
- 4 Eggs
- 3 Cups Carrots grated (3-5 large carrots)
- 1 1/2 Cups Louisiana Pecan Shelling Pecan Pieces
- Icing:
- 8 oz Cream Cheese I used Neufchâtel cheese to lower the fat content, softened
- 2 Cups Powdered Sugar
- 1 Teaspoon Vanilla
- 1/4 Cup Butter softened
Instructions
- 1. Preheat the oven to 350*F.
- 2. Combine flour, pecan meal, salt, baking soda, cinnamon and nutmeg in a large mixing bowl.
- 3. In a separate medium mixing bowl, whisk together pecan oil, apple sauce, white sugar, brown sugar and vanilla until fully combined.
- 4. One at a time, add in the eggs to the liquid mixture.
- 5. Once fully combined, add the liquid mixture to the dry flour mixture and mix thoroughly.
- 6. Fold the carrots into the batter.
- 7. Add the pecans.
- 8. Prepare two (you can do three if you’d like thinner layers) 9-inch round cake pans by either spraying liberally with oil spray or by lining the pans with parchment paper. Divide the batter accordingly.
- 9. Bake at 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- 10. To make the icing, combine the cream cheese, powdered sugar, butter and vanilla and mix on medium until whipped.
- 11. Apply icing at desired thickness and allow to set in the refrigerator.
- 12. Serve and enjoy!
Notes
It’s easy to get caught up in the same old-same old routine of bringing that one dessert to all the get-togethers. But let’s face it, sometimes you just need to switch things up. This unique carrot cake recipe with pecans seals the ticket for your new summer-time favorite! With just the right amount of unforgettable flavor, refreshing texture and subtle sweetness, expect this carrot cake with pecans to go, and go fast!
