Description
Small brown-butter short cookies with finely chopped pecans, rolled twice in powdered sugar.
Ingredients
Scale
- 1 cup Unsalted butter, browned with solids retained
- 1/2 cup Powdered sugar for dough
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1/2 teaspoon Fine salt
- 1 cup Pecans, finely chopped
- 1 cup Powdered sugar for two coats
Instructions
- Brown 1 cup unsalted butter in a light pan over medium heat, stirring or swirling until golden flecks and nutty aroma, about 5–8 minutes after melting. Scrape all toasted solids into heat-safe bowl and cool approximately 30 minutes until opaque and soft.
- Stir ½ cup powdered sugar and 2 tsp vanilla into soft brown butter. Mix in 2 cups flour and ½ tsp fine salt just until no dry flour remains, then fold in 1 cup finely chopped pecans.
- Press into an estimated 32 roughly tablespoon-size compact balls on two lined sheets. Chill approximately 30 minutes; heat oven to 350°F near end of chill.
- Bake one sheet at a time on center rack approximately 12–15 minutes each until lightly golden underneath and at edges, leaving tops pale. Let stand until safe to handle yet still warm.
- Roll warm cookies gently in reserved 1 cup powdered sugar for a first coat. Cool completely on rack, working estimate 30 minutes, then roll a second time in clean remaining sugar.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested: 35 active minutes, up to 30 minutes sequential baking, 30 butter cool + 30 dough chill + estimated 30 baked-cookie cool. Record actual complete elapsed time and yield.
- Prep Time: 35 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: One approximately tablespoon-size cookie; actual batch count and sugar adherence pending