Butter Pecan Thins Recipe
Indulge in the delightful and delicate flavors of Butter Pecan Thins, a scrumptious treat that perfectly balances buttery goodness with the richness of pecans.
Yield: 36 Cookies
Calories: 120kcal
Equipment
- Large mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Materials
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or a teaspoon, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie as they will spread during baking.
- Flatten each cookie slightly with the back of a spoon to achieve a thin and delicate shape.
- Bake the cookies for approximately 10 minutes or until the edges turn golden brown.
- Remove the baking sheet from the oven and let the cookies cool on it for a few minutes before transferring them to a wire cooling rack to cool completely.
Video
Notes
- Experiment with Flavors: Add a hint of cinnamon or a splash of maple syrup to the dough for an exciting twist on the classic Butter Pecan Thins.
- Dietary Modifications: To make these cookies suitable for those with dietary restrictions, consider using gluten-free flour or dairy-free butter substitutes.