Ingredients and Weight:
- 250g unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 15-20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the flour, baking powder, salt, and vanilla extract until a dough forms.
- Stir in the pecan halves.
- Drop the dough by the spoonful onto an ungreased baking sheet, leaving enough space for the cookies to spread.
- Bake for 15-20 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar, if desired, before serving.
Nutritional Information:
(Per serving, assuming 8 cookies)
Calories: Approx. 250 calories per cookie (depending on ingredients used)
Fat: Approx. 14g
Carbohydrates: Approx. 30g
Protein: Approx. 3g
(Please note that nutritional information may vary depending on the specific ingredients used.)
Dish Characteristics:
- Crispy and buttery texture with a hint of vanilla flavor.
- Pecan halves add a crunchy and nutty element to the cookie.
- Sugared coating gives a sweet and simple finish.
User Comments:
- "These cookies are so delicious! The combination of sugared and pecan flavors is perfect."
- "The texture of these cookies is so good, they're crispy on the outside and soft on the inside."
- "These cookies are a great addition to any gathering or party. Everyone loved them!"
Special Precautions and Tips:
- Be sure to use softened butter and not melted butter for the best results.
- Drop the cookie dough by spoonful onto the baking sheet, leaving enough space for spreading.
- For best results, use fresh ingredients from reputable sources.
