Pecan Crispies
Simple, crispy, cookies with a beautiful butter flavor and pecan nuttiness; it’s butter pecan ice cream as a cookie.
Ingredients
- ½ cup unsalted butter softened
- ½ cup vegetable shortening
- 2 and ½ cups brown sugar, packed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 2 and ½ cups all-purpose flour
- 1 cup pecans, chopped
Instructions
- Preheat oven to 350F degrees.
- In a large bowl using an electric mixer, cream together butter and shortening on medium speed, about 30 seconds. Add brown sugar, baking soda, and salt; mix until combined. Beat in eggs until combined.
- Slowly add flour to wet ingredients; mix just until combined. Gently fold in pecans.
- Scoop dough into heaping teaspoon balls, or use a #60 disher to scoop balls of dough. Place on a greased baking sheet, or silicone mat/parchment paper lined baking sheet about 2" apart.
- Bake 10-12 minutes or until edges are set and lightly browned.
- Cool cookies on a baking sheet on a wire rack for 1 minute; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Pecan Crispies should be stored in an airtight container and will keep 3+ days or freeze up to 3 months.
Recipe from BHG's Biggest Book of Cookies.
