The hubs is deployed once again, so its care package season in our house. My first batch of cookies for this year's mail marathon are these butter pecan cookies, in honor of my dad's and my favorite ice cream. You'd think that I would send my husband something in honor of his favorite ice cream, wouldn't you? I was feeling selfish when the baking bug hit me.
I've never made a homemade "slice and bake" cookie, but they were a cinch to make, no worries there. The cookies truly held up to their name - they were very buttery, chocked full of pecans, and had a nice crisp to them. Sooooo good! I admit, I didn't end up mailing him the entire batch *coughcough*, but to make up for it, I did mail him an entire batch of chocolate chip cookies, too. And for those of you who are keeping tabs, those are his favorite, just to repent for my earlier selfish mood :)
Butter Pecan Slice and Bake Cookies
Yields 3 dozen
1 cup butter, room temperature
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
2/3 cup toasted pecans, chopped
1. In a large bowl, cream together butter and brown sugar. Mix in vanilla extract, flour and salt, mixing just until no streaks of flour remain. Stir in pecans to evenly distribute.
2. Form dough into a ball and place on a sheet of wax paper. Using your hands, shape the dough into a log about 2 inches across or a little less. Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last a couple of weeks).
3. Preheat oven to 350˚.
4. Slice dough into slices that are no more than 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough. Arrange on a parchment-lined baking sheet. Cookies will not spread very much, so you don’t need to leave too much room between them.
5. Bake for 12-15 minutes, until cookies are lightly browned around the edges. Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.