Today my friend Kathleen of Gonna Want Seconds is sharing her recipe for Butter Pecan Cookies.  I met Kathleen when she emailed me to tell me she had been reading my blog and had started her own and was impressed with her blog and how great her photos were.  I hope you will enjoy her cookie today, I know I will make this one when I get home!  Thanks for your post today Kathleen!

Butter Pecan Cookies
Hello everyone! I’m Kathleen from Gonna Want Seconds and I’m excited to be guest posting for my wonderful blogging friend, Shelby. Shelby is one of the very first bloggers I started reading and following way back when when I discovered the amazing world of blogging. I was immediately drawn to her blog because of her friendly, warm and embracing style and her recipes always looked amazing to me. I couldn’t wait to get in my kitchen and start making whatever she had posted! When I first started writing my own blog, Shelby was always there for me to answer questions and lend support. I honestly think she is the most generous person out there in the whole blogisphere!!!

Well today I wanted to share a wonderful cookie recipe that is perfect for your holiday baking. I absolutely adore this little gem! I had a similar Pecan Butter cookie at a restaurant once and have been searching for a recipe that duplicated its deliciousness! After trying untold recipes, low and behold, I have found the winner and here it is! It is super rich, buttery and virtually melts in your mouth. Now that I found this baby you can bet it will be made often! I hope you give it a try 🙂

Butter Pecan Cookies – A guest post from Gonna Want Seconds
Author: from Taste of Home
Ingredients
  • 1-3/4 cups chopped pecans
  • 1 tablespoon plus 1 cup butter, softened, divided
  • 1 cup packed brown sugar
  • 1 egg, separated
  • 1 teaspoon vanilla
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup pecan halves
Instructions
  1. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
  2. In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour, baking soda and salt and mix well. Cover and refrigerate for 1 hour or until easy to handle.Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip the bottom of pecan halves in egg white, then gently press one into each ball. (If you get the foamy egg white on the top of the pecan it with remain after baking and not be attractive)
  3. Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.