I ended up making pecan cookies in honour of Pecan Cookie Day that’s coming up on Friday. Cause I need an excuse to make delicious cookies, right?
I got the recipe out of my go to cookie book, Martha Stewart’s Cookies, though there’s a very similar recipe on her website. Click here to check it out.
I chopped up the pecans, which surprisingly it didn’t take as long as I thought it would.
The batter came together pretty easily.
The last step before putting them in the oven was to add a pecan half to the top of each cookie.
They spread a lot – good thing I put a lot lot of room between each one like the recipe said. Sometimes it’s tempting to put them closer together, but it definitely wouldn’t work with this recipe.
They didn’t take too long to cool once I put them on the wire rack because they were such thin cookies.
I thought they turned out really pretty, not to mention tasty. They were definitely a success. The only down side to these is that they’re a pretty fragile cookie, so they wouldn’t be very good taking them somewhere, I think they’d end up breaking. Not that that would make them taste bad though.