Bake from Scratch

Butter Pecan Bliss


Makes about 24 cookies

Uniting the rich flavor of smooth butter and nutty pecans in one mesmerizing swirl, these cakey cookies are coated in sugar and finely chopped pecans for irresistible crunch. This slice-and-bake dough needs some time to chill before slicing, so it’s the ultimate make-ahead treat.

1⅔ cups (208 grams) plus 1½ cups (188 grams) all-purpose flour, divided
2 teaspoons (4 grams) ground cinnamon
1½ teaspoons (4.5 grams) kosher salt, divided
1 teaspoon (5 grams) baking powder, divided
½ cup (57 grams) pecan pieces, toasted (see PRO TIPS)
1 cup (226 grams) unsalted butter, softened and divided
½ cup (110 grams) firmly packed light brown sugar
3 large eggs (150 grams), divided
2½ teaspoons (10 grams) vanilla extract, divided
½ cup (100 grams) granulated sugar
½ cup (57 grams) finely chopped pecans
¼ cup (50 grams) turbinado sugar

1. In a medium bowl, whisk together 1½ cups (188 grams) flour, cinnamon, 1 teaspoon (3 grams) salt, and ½ teaspoon (2.5 grams) baking powder. Set aside.

In the work bowl of a food processor, place pecan pieces and 2 tablespoons flour mixture; pulse until pecans are finely ground. (See PRO TIPS.) Add pecan mixture to remaining flour mixture, whisking to combine.

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