Butter Pecan Crisp Cookies

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

15m - 17m

Yield:

36 cookies

Plan for:

25 minutes freeze time

Soft cookies seem to get all the attention, but there's something just as wonderful about the crack of a perfectly crisp cookie. Nutty pecans and spicy cinnamon make these Butter Pecan Crisp Cookies absolutely addicting. Firm enough to dunk in your coffee or tea, these cookies will retain their snap for up 4-5 days when stored in an airtight container. Plus this dough freezes very well, making it ideal to defrost and bake for unexpected guests.

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Products Used

Light Brown Sugar Poly Bag

Dark Brown Sugar Poly Bag

Ingredients

2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon cinnamon
1 stick (1/2 cup) butter
1 cup Imperial Sugar Light Brown Sugar or Imperial Sugar Dark Brown Sugar, well packed
1 medium egg
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/3 cups pecan pieces

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Sift together flour, baking soda, and cinnamon. Set aside.
Beat butter until creamy. Add brown sugar and continue mixing until well creamed. Add egg, vanilla, and salt and beat until combined.
Add flour mixture in one step and mix until dough forms, do not overmix. Add pecans and mix briefly.
Between 2 sheets of plastic food film, roll dough into a 10 x 14-inch rectangle.
Place in freezer for about 25 minutes or overnight.
Preheat oven to 330°F.
Remove plastic and cut dough into circles about 2.5 inches in diameter.
Place on parchment or lightly buttered cookie sheets.
Place in oven for about 15-17 minutes. Cookies will rise in oven at first. When they start to deflate, it's a sign that they can be removed from oven.
Store airtight.