Brown Butter Pecan Cookies

Ingredients

2 ¼ cup all-purpose flour

1  cup toasted pecans; reserve 18 halves; chop the rest.

1 cup Imperial light brown sugar, packed

1 cup butter

½ cup Imperial granulated sugar + ¼ cup for rolling balls in

2 large eggs

2 Tablespoons cornstarch

3 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon baking soda

Instructions

Melt butter in light bottom skillet over medium heat.  Stir constantly until butter starts to brown, about 5 – 8 minutes.  Remove from heat and pour into heat proof bowl and cool completely.

In medium bowl, add flour, salt, cornstarch and baking soda.  Whisk together.  In large mixing bowl, add cooled brown butter, ½ cup granulated sugar and brown sugar.  Beat with mixer until creamy.  Add vanilla and beat; add eggs, one at a time and beat well after each. Add dry ingredients and mix well.  Fold in toasted, chopped pecans.   Cover and chill for at least 3 hours, or overnight.  NOTE:  If you’re making the same day, make first thing in the morning and bake in the afternoon.

Line cookie sheet, or baking sheet with parchment and pre-heat oven to 375.

Using a large cookie scoop (3 Tablespoons), scoop cookie dough out.  Roll into balls and roll into reserved granulated sugar.    Place on cookie sheet, at least 2” apart.  Place pecan half in middle of cookie and gently press.  Do not overcrowd.  Bake 9 – 12 minutes, or until edges are lightly brown. 

NOTE:  Have a wooden cutting board ready on counter.  When cookies come out of the oven, immediately slam cookie sheet down on wooden cutting board.  Let cool on cookie sheet for about 5 minutes; then remove and place on wire cooling rack.  Repeat with remaining cookies.