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Butter Pecan Rounds |
"An easy drop cookie, and one in every of my husband's favorites. Use real butter in the recipe."
Ingredients :
- 2 tablespoons butter
- 1 half of cups chopped pecans
- 1 half tablespoons white sugar
- 1/2 cup unsalted butter
- half cup white sugar
- 1/2 cup packed mild brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all-cause flour
- half teaspoon baking soda
- half of teaspoon salt
Instructions :
Prep : | Cook : 18M | Ready in : |
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- Preheat oven to 375 ranges F (one hundred ninety ranges C). Line baking sheets with parchment paper.
- In a skillet over medium warmth toast the pecans with 2 tablespoons of the butter, cooking for about five minutes. Sprinkle 1 half of tablespoons of the white sugar over the pinnacle.
- Cream half of cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix within the flour, baking soda and salt. Stir within the pecan combination.
- Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 stages F (a hundred ninety ranges C) for 10 to twelve minutes till golden brown. Let cool and eat.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.
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