**A Deliciously Easy Pecan Cookie Recipe**

If you're looking for a simple yet delicious cookie recipe to try at home, look no further than this classic pecan cookie recipe. This recipe is perfect for anyone who wants to create a tasty treat without too much fuss or effort. With just a few ingredients and some basic mixing and baking skills, you can have a plate of freshly baked cookies in no time.

**The Importance of Creaming the Butter and Sugar**

The key to this recipe lies in creaming the butter and sugar together. To do this, you'll need to use an electric mixer to beat the butter until it's light and fluffy, then gradually add in the sugar while continuing to mix. It's essential to scrape down the sides of the bowl as needed to ensure everything gets fully incorporated. Don't worry if the mixture looks a bit lumpy at first – this is all part of the process! As you continue to mix, the butter and sugar will start to come together, creating a smooth, creamy consistency.

**Adding the Pecans**

Once your butter and sugar mixture is well combined, it's time to add in the pecans. You can use either chopped or whole pecan halves for this recipe – whichever you prefer. Simply chop the pecans into small pieces until they're finely ground, but be careful not to overdo it, as you don't want them to become a powder. Add the chopped pecans to your creamed butter and sugar mixture and mix until well combined.

**Adding the Flour**

Now it's time to add in the flour. In this recipe, we're using all-purpose flour, but feel free to experiment with different types of flour if you like. Simply add the flour in one batch at a time, mixing until just combined. Don't overmix – this can lead to tough cookies! Instead, stop mixing once everything is well combined and the dough starts to come together.

**Shaping the Cookies**

Now that your dough is ready, it's time to shape your cookies. Use a spoon or small ice cream scoop to portion out the dough into balls, about 1 inch in diameter. Roll each ball between your hands until they're smooth and even. You can also use a cookie press or other shaping tool if you have one.

**Baking the Cookies**

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat, leaving space between each cookie for easy spreading. Place the balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown.

**Dusting with Powdered Sugar**

Once the cookies come out of the oven, transfer them to a wire rack to cool slightly. While still warm, dust the cookies with powdered sugar using a fine-mesh strainer or sifter. This will help the sugar stick to the cookies and create a beautiful, crunchy texture.

**Tips and Variations**

One final tip: if you want an even crisper cookie, bake them for 15-18 minutes instead of 12-15. However, be careful not to overbake, as this can lead to dry, brittle cookies. To make these cookies extra special, try adding a pinch of salt or a teaspoon of vanilla extract to the dough.

**Conclusion**

And that's it! With this simple pecan cookie recipe, you'll have a delicious treat in no time. Whether you're looking for a quick dessert to serve at a party or just want to satisfy your sweet tooth, these cookies are sure to hit the spot. So go ahead, get baking, and enjoy the deliciously easy process of creating something truly special.

"WEBVTTKind: captionsLanguage: enforeign this week we're doing some more Christmas baking right in time for Christmas this one is for uh Russian tea cookies also known as Mexican wedding cookies they're very very similar and are actually pretty similar to the shortbread we did last week now I'd like to remind everyone we have a an affiliate link with Chef's temp if you need a new kitchen thermometer please check the link in the description below and if you use code love your food on checkout you'll get 15 off your order and now our ingredients so we've got some AP flour just regular flour some butter again you want some room temperature soft butter some plain just regular white sugar a little bit of salt we're going to be using some vanilla paste again you can use vanilla extract as well some pecans and some powdered sugar for dusting on the outside at the end so the first thing we're going to do is we've got our pecan halves here we're going to toast those and make sure they've got some nice color on them and they're nice and toasty and then we're going to cream together while that's going on the butter and sugar so the butter and the white sugar are going to go in there together along with the vanilla paste and also that little bit of salt and we're just going to cream that together until it's nice and fluffy and everything's well combined and this is going to make the basis of our cookies along with of course the flour and um the powdered sugar that you saw that's strictly at the end for uh for garnish for dusting at the very very end so we're going to cream that together in our mixer here you're of course going to want to scrape down the sides every once in a while as well as scraping off your paddle um in the in the middle here ours does a pretty good job at getting everything out of the bowl but tends to accumulate stuff on the paddle itself so you know you just want to make sure that you're keeping all of that in the bowl and getting mixed together and not just stuck to the battle meanwhile our um pecans have come out of our toaster oven and they are ready to go so we are going to just chop those now you can also start with chopped pecans you don't have to do this with pecan halves if you uh if you already have chocolate pecans we want to get them pretty fine we don't want any like huge chunks in there so we're going to chop them up until they're pretty fine now you don't want them to be a powder either but uh you don't want big big pieces so that's going to go into our creamed butter and sugar and this adds this beautiful sort of toasty nutty Aroma to this um we love to use pecans in this and in goes the flour we're just going to add all of the flour in one batch and then the mixer goes down again and we're just going to mix this together now for this one it comes together into sort of a a Shaggy doe it's not going to really hold together super super well you do want to make sure again that you're scraping it down part way through make sure that uh you're getting everything off that paddle and that there's no uncombined butter underneath what you can see in your bowl so you're just going to scrape up from the bottom and make sure that everything's well mixed in there you can see it's chunky it's uh it's it's a little bit rough right now and that's about where it's going to end up honestly we don't want it to go much further than this these aren't a super super moist cookie they're to they're a cookie that's designed to go with uh coffee or tea and uh they're they're fairly dry sort of crumbly cookie and we're just going to portion this out using a couple of spoons and then roll them into balls and this is one of those you know super easy recipes where you can make a bunch of these in advance pop them into a zipper bag in the freezer or um or some kind of container in the freezer and just pull out a few whenever you want some fresh cookies we're gonna cook some fresh ones right now um and you can put them pretty close together on the on the pan because they're not going to spread out they're they're they just don't spread very much they shouldn't flatten out or anything like that they should remain mostly round that you're going to see when they come out they do spread a little tiny bit because there's butter and sugar in there but they're going to mostly keep their shape and you want them to be round when they come out so we put those into our preheated oven and then once they are done uh very much like the shortbread we don't want a lot of color on these you can see they've just barely spread a little tiny bit and they're still pretty round they got a little bit of color on the bottom and that's just about right now we're going to transfer those while they're still hot we're going to transfer those onto a rack we want them to cool down just a little and we want them to go into the powdered sugar while they're still quite warm but not really really hot out of the oven because we sort of want that sugar to kind of melt to them and stick to them that way now if you want these to look absolutely perfect you're going to want to do this twice you're going to want to dust them with sugar again before you serve them because you can see there's little bits where the sugar is kind of melted to them but then you get that beautiful crispy sort of crumbly texture on the inside and that's it super super easy uh basically you know one step up on the complicated scale from the shortbread we did last week super delicious as well we really hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try the Channel please let us know in the comments below we'd also like to thank our patrons over on patreon if you'd like to help support the channel along with them we'll put a link in the description below for that as well and remember to love your foodforeign this week we're doing some more Christmas baking right in time for Christmas this one is for uh Russian tea cookies also known as Mexican wedding cookies they're very very similar and are actually pretty similar to the shortbread we did last week now I'd like to remind everyone we have a an affiliate link with Chef's temp if you need a new kitchen thermometer please check the link in the description below and if you use code love your food on checkout you'll get 15 off your order and now our ingredients so we've got some AP flour just regular flour some butter again you want some room temperature soft butter some plain just regular white sugar a little bit of salt we're going to be using some vanilla paste again you can use vanilla extract as well some pecans and some powdered sugar for dusting on the outside at the end so the first thing we're going to do is we've got our pecan halves here we're going to toast those and make sure they've got some nice color on them and they're nice and toasty and then we're going to cream together while that's going on the butter and sugar so the butter and the white sugar are going to go in there together along with the vanilla paste and also that little bit of salt and we're just going to cream that together until it's nice and fluffy and everything's well combined and this is going to make the basis of our cookies along with of course the flour and um the powdered sugar that you saw that's strictly at the end for uh for garnish for dusting at the very very end so we're going to cream that together in our mixer here you're of course going to want to scrape down the sides every once in a while as well as scraping off your paddle um in the in the middle here ours does a pretty good job at getting everything out of the bowl but tends to accumulate stuff on the paddle itself so you know you just want to make sure that you're keeping all of that in the bowl and getting mixed together and not just stuck to the battle meanwhile our um pecans have come out of our toaster oven and they are ready to go so we are going to just chop those now you can also start with chopped pecans you don't have to do this with pecan halves if you uh if you already have chocolate pecans we want to get them pretty fine we don't want any like huge chunks in there so we're going to chop them up until they're pretty fine now you don't want them to be a powder either but uh you don't want big big pieces so that's going to go into our creamed butter and sugar and this adds this beautiful sort of toasty nutty Aroma to this um we love to use pecans in this and in goes the flour we're just going to add all of the flour in one batch and then the mixer goes down again and we're just going to mix this together now for this one it comes together into sort of a a Shaggy doe it's not going to really hold together super super well you do want to make sure again that you're scraping it down part way through make sure that uh you're getting everything off that paddle and that there's no uncombined butter underneath what you can see in your bowl so you're just going to scrape up from the bottom and make sure that everything's well mixed in there you can see it's chunky it's uh it's it's a little bit rough right now and that's about where it's going to end up honestly we don't want it to go much further than this these aren't a super super moist cookie they're to they're a cookie that's designed to go with uh coffee or tea and uh they're they're fairly dry sort of crumbly cookie and we're just going to portion this out using a couple of spoons and then roll them into balls and this is one of those you know super easy recipes where you can make a bunch of these in advance pop them into a zipper bag in the freezer or um or some kind of container in the freezer and just pull out a few whenever you want some fresh cookies we're gonna cook some fresh ones right now um and you can put them pretty close together on the on the pan because they're not going to spread out they're they're they just don't spread very much they shouldn't flatten out or anything like that they should remain mostly round that you're going to see when they come out they do spread a little tiny bit because there's butter and sugar in there but they're going to mostly keep their shape and you want them to be round when they come out so we put those into our preheated oven and then once they are done uh very much like the shortbread we don't want a lot of color on these you can see they've just barely spread a little tiny bit and they're still pretty round they got a little bit of color on the bottom and that's just about right now we're going to transfer those while they're still hot we're going to transfer those onto a rack we want them to cool down just a little and we want them to go into the powdered sugar while they're still quite warm but not really really hot out of the oven because we sort of want that sugar to kind of melt to them and stick to them that way now if you want these to look absolutely perfect you're going to want to do this twice you're going to want to dust them with sugar again before you serve them because you can see there's little bits where the sugar is kind of melted to them but then you get that beautiful crispy sort of crumbly texture on the inside and that's it super super easy uh basically you know one step up on the complicated scale from the shortbread we did last week super delicious as well we really hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try the Channel please let us know in the comments below we'd also like to thank our patrons over on patreon if you'd like to help support the channel along with them we'll put a link in the description below for that as well and remember to love your foodforeign this week we're doing some more Christmas baking right in time for Christmas this one is for uh Russian tea cookies also known as Mexican wedding cookies they're very very similar and are actually pretty similar to the shortbread we did last week now I'd like to remind everyone we have a an affiliate link with Chef's temp if you need a new kitchen thermometer please check the link in the description below and if you use code love your food on checkout you'll get 15 off your order and now our ingredients so we've got some AP flour just regular flour some butter again you want some room temperature soft butter some plain just regular white sugar a little bit of salt we're going to be using some vanilla paste again you can use vanilla extract as well some pecans and some powdered sugar for dusting on the outside at the end so the first thing we're going to do is we've got our pecan halves here we're going to toast those and make sure they've got some nice color on them and they're nice and toasty and then we're going to cream together while that's going on the butter and sugar so the butter and the white sugar are going to go in there together along with the vanilla paste and also that little bit of salt and we're just going to cream that together until it's nice and fluffy and everything's well combined and this is going to make the basis of our cookies along with of course the flour and um the powdered sugar that you saw that's strictly at the end for uh for garnish for dusting at the very very end so we're going to cream that together in our mixer here you're of course going to want to scrape down the sides every once in a while as well as scraping off your paddle um in the in the middle here ours does a pretty good job at getting everything out of the bowl but tends to accumulate stuff on the paddle itself so you know you just want to make sure that you're keeping all of that in the bowl and getting mixed together and not just stuck to the battle meanwhile our um pecans have come out of our toaster oven and they are ready to go so we are going to just chop those now you can also start with chopped pecans you don't have to do this with pecan halves if you uh if you already have chocolate pecans we want to get them pretty fine we don't want any like huge chunks in there so we're going to chop them up until they're pretty fine now you don't want them to be a powder either but uh you don't want big big pieces so that's going to go into our creamed butter and sugar and this adds this beautiful sort of toasty nutty Aroma to this um we love to use pecans in this and in goes the flour we're just going to add all of the flour in one batch and then the mixer goes down again and we're just going to mix this together now for this one it comes together into sort of a a Shaggy doe it's not going to really hold together super super well you do want to make sure again that you're scraping it down part way through make sure that uh you're getting everything off that paddle and that there's no uncombined butter underneath what you can see in your bowl so you're just going to scrape up from the bottom and make sure that everything's well mixed in there you can see it's chunky it's uh it's it's a little bit rough right now and that's about where it's going to end up honestly we don't want it to go much further than this these aren't a super super moist cookie they're to they're a cookie that's designed to go with uh coffee or tea and uh they're they're fairly dry sort of crumbly cookie and we're just going to portion this out using a couple of spoons and then roll them into balls and this is one of those you know super easy recipes where you can make a bunch of these in advance pop them into a zipper bag in the freezer or um or some kind of container in the freezer and just pull out a few whenever you want some fresh cookies we're gonna cook some fresh ones right now um and you can put them pretty close together on the on the pan because they're not going to spread out they're they're they just don't spread very much they shouldn't flatten out or anything like that they should remain mostly round that you're going to see when they come out they do spread a little tiny bit because there's butter and sugar in there but they're going to mostly keep their shape and you want them to be round when they come out so we put those into our preheated oven and then once they are done uh very much like the shortbread we don't want a lot of color on these you can see they've just barely spread a little tiny bit and they're still pretty round they got a little bit of color on the bottom and that's just about right now we're going to transfer those while they're still hot we're going to transfer those onto a rack we want them to cool down just a little and we want them to go into the powdered sugar while they're still quite warm but not really really hot out of the oven because we sort of want that sugar to kind of melt to them and stick to them that way now if you want these to look absolutely perfect you're going to want to do this twice you're going to want to dust them with sugar again before you serve them because you can see there's little bits where the sugar is kind of melted to them but then you get that beautiful crispy sort of crumbly texture on the inside and that's it super super easy uh basically you know one step up on the complicated scale from the shortbread we did last week super delicious as well we really hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try the Channel please let us know in the comments below we'd also like to thank our patrons over on patreon if you'd like to help support the channel along with them we'll put a link in the description below for that as well and remember to love your food\n"