MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Butter Pecan Cookies
 Categories: Cookies, Snacks, Nuts
      Yield: 16 servings
 
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 Cornstarch
    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 temp
           +=PLUS=+
      1    Egg yolk; room temp
     16    Pecan halves; for
           - decoration
 
  FOR THE 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.
  
  FOR THE COOKIES: In a large bowl combine flour,
  cornstarch, 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
  
  Uncle Dirty Dave's Archives
 
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