Butter Pecan Cookies
- ¾ cup unsalted butter, softened
- ½ cup granulated white sugar
- 3 tablespoons light brown sugar, packed
- 1 large egg, separated
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1/8 teaspoon coarse salt
- 1-½ cups all-purpose flour
- 1 cup pecans, toasted and chopped
- Preheat oven to 350°F.
- Cream butter until smooth and creamy. Add white and light brown sugars. Beat until light and fluffy. Beat in egg yolk. Add vanilla and butter extracts. Beat until well incorporated. Combine together salt and flour. Gradually add to butter mixture until just incorporated. Stir in chopped pecans.
- Form dough into a log, about 1 inch in diameter. Slice dough about ¼-inch thick. Arrange on ungreased cookie sheets, about 2 inches apart. Brush with beaten egg white.
- Bake for 12 to 15 minutes or until golden. Rotate the pan halfway through the procedure to ensure even baking. Cool cookies in sheets for 1 to 2 minutes, then transfer onto wire racks to cool completely.
- You can choose to use the whole egg for cookie dough and sprinkle dough tops with sugar or crushed chocolate-coated pretzels for variety.
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