MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brown Butter Pecan Cookies
Categories: Cookies, Snacks, Nuts
Yield: 16 Cookies

MMMMM----------------------BUTTERED PECANS---------------------------
1 1/4 c Pecan halves; fine chopped
3 tb Unsalted butter

MMMMM--------------------------COOKIES-------------------------------
2 1/2 c A-P flour
1 tb Corn starch
3/4 ts Salt
1/2 ts Ground cinnamon
1 ts Baking soda
8 oz Unsalted butter;
- melted until browned
1 c Dark brown sugar; packed
1/2 c Granulated sugar
1 tb Vanilla extract
2 lg Eggs; room temperature
1 Egg yolk; room temperature
16 Pecan halves; for decoration

Buttered Pecans:

Melt butter in a large skillet over medium heat. Add in chopped
pecans and cook, stirring occasionally, for 4 to 5 minutes, or
until lightly toasted. Set aside until needed.

Cookies:

In a large bowl combine flour, corn starch, salt, cinnamon, and
baking soda; whisk well to combine then set aside until needed.

In a small saucepan, over medium heat, melt the butter. Continue to
cook the butter, swirling the pan occasionally. Keep a close eye
here. The top of the butter should become foamy. And you should
hear tiny popping noises. The butter will develop into a rich amber
color, with tiny brown bits at the bottom. And it will have a
slightly nutty aroma. Once the butter reaches this stage, remove
from heat immediately and pour into a large mixing bowl.

Add both sugars into the mixing bowl and whisk well to combine.

Add in vanilla. Beat in eggs and egg yolk, one at a time, beating
until eggs are just combined.

Using a rubber spatula, fold in the flour, stirring until just
combined. Fold in the buttered pecans.

Cover bowl and refrigerate for 4 hours.

To Bake:

Set the oven @ 375?F/190?C. Line two large baking sheets with
parchment paper.

Using a large cookie scoop, divide the dough into 3-tb sized balls
and place onto prepared baking sheets, leaving about 3" between
each ball of dough for spreading.

Firmly press a pecan half on top of each ball of cookie dough.

Bake, one tray at a time, in a preheated oven for 10 to 11 minutes.
If any edges spread out while baking, use a spatula and gently
press them back in as soon as you remove the cookies from the oven.

Sprinkle warm cookies with granulated sugar.

Allow cookies to cool on the pan for 15 minutes, then carefully
transfer to a cooling rack.

Recipe FROM: https://bakerbynature.com

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