*Ingredients
+Buttered Pecans:
°1 tablespoon of butter
°1 1/2 cup walnut halves
Cookie dough:
°2 3/4 cups all-purpose flour (stir, spoon and level)
°2 teaspoons cornstarch
°1 teaspoon of salt
°1 teaspoon baking soda
°1 cup (2 sticks) melted, browned butter*
°3/4 cup brown sugar, packed
°3/4 cup granulated sugar
°2 teaspoons vanilla
°2 large eggs
+Additional Features:
°extra pecan halves (about 23), to fill the cookies (optional)
°granulated sugar, to sprinkle on top (optional)
*Instructions
Buttered Pecans: Melt the butter in a large skillet over medium heat. Toast the nuts (+extras to coat, if desired) for 4-5 minutes, or until lightly toasted. Immediately remove the pecans from the pan onto a cutting board. Set the pan aside to reuse later. Let the walnuts cool slightly, then cut them into small to medium pieces. (Be sure to reserve some nuts for garnish if you decide to roast them too.)
Use a paper towel to gently wipe away any milk solids left in the pan from the buttered nuts, so you don't end up with bitter, burnt spots. Set the skillet aside.
Cookie Dough: In a large bowl, combine flour, cornstarch, salt and baking soda. Leave besides.
Using the same skillet as the nuts, *melt the butter for the cookie dough and continue to cook over medium heat, stirring occasionally. Cook until the mousse is frothy and the milky whiteness turns brown and sinks to the bottom of the pan. Don't walk away, but watch the browning butter closely, as it can burn easily!
Once the butter is nice and golden, remove it from the heat and immediately pour it into a heatproof (stainless steel) bowl to prevent it from overcooking.
Add the sugars to the melted butter and mix well. Add the vanilla. Beat eggs, one at a time, until combined. Add flour mixture and chopped knobs of butter until just incorporated.
COLD the bowl of cookie dough in the refrigerator for 30 minutes or the freezer for 15 minutes, until the dough holds its shape when removed.
Preheat the oven to 350 degrees Fahrenheit. Cover a large leaf tray with a silicone mat or parchment paper.
Place the cookie dough with a tbsp n. 30° (about 2 tbsp) on prepared baking sheet a few inches apart. Firmly press half a walnut onto each ball of dough. Keep the extra dough in the refrigerator while you bake the first tray.
Bake at 350°F for 9-10 minutes. Remove from oven and immediately sprinkle with additional granulated sugar for decoration, if desired. Let the cookies rest for 2-3 minutes before moving them to a wire rack to cool completely. Repeat with the remaining cookie dough. Store cookies in an airtight container for up to 3 days.
Enjoy !
