Crispy Butter Pecan Cookies
I’ve reached the point of my pregnancy where I think my husband is becoming a bit concerned. Just the other day, he looked at me and said, “Why don’t you go take a shower… or cry… or do whatever you need to do. I’ll take care of Aimee for the rest of the night.” Catching my reflection in the mirror validated his voiced concerns- I looked greasy, tired, and a few minutes shy of a breakdown. So I got in the shower to a soak a bit, and in those minutes of quiet, I dreamed up today’s recipe: crispy butter pecan cookies.
Now, please don’t mistake my momentary exhaustion for a lack of gratitude. Even on the longest days and most sleepless of nights, I wouldn’t trade the hand I’ve been dealt for anything. It’s in those darkest hours of the night, sitting in the rocking chair in the corner of the nursery, when my big girl is sleeping soundly in my lap and I can feel the rolling movements of my baby boy underneath my skin, that the weight of God’s blessing in my life is almost more than I can bear. There is nothing I could ever do in my lifetime to earn this honor. This duty of motherhood, the title and tasks I wear some days as if it were a dried up milk stain on a favorite silk blouse, is a badge of undeserved love stamped on my life. It’s evidence of one million things I have to give thanks for. Someone, please, in a few months from now when I sit in that same nursery sleeplessly nursing, changing, and consoling the new baby we’re waiting for, remind me that this is a gifted treasure, not a burden to bear.
On that note, remind me also of these crispy butter pecan cookies.
There’s a lot to love about these little buddies- they’re buttery, crisp, and perfect with a cup of coffee- but they also contain only 5 ingredients and take only 20 minutes to make. If that doesn’t sound perfect for a busy mom’s schedule, I don’t know what does. The inspiration for these cookies came from my hometown hero, GMommas Cookies. OK, so I know I’ve already mentioned them more than a few times like here and here. But why mess with a good thing? These petite, bite-sized cookies are crisp all the way through and have a pronounced, real butter flavor that I have yet to find in many other recipes. Plus, as the cookies bake, the pecans become toasty and nutty and all together decadent.
Yeah, I know. Your mouth is watering. So do yourself a favor and next time you have a spare 20 minutes, grab a glass of milk and a handful of these crispy butter pecan cookies.
On second thought, grab two handfuls. You’re welcome.
- 1 stick of butter, room temperature, but not too soft
- 2/3 cup confectioners sugar
- 2/3 cup flour
- 3/4 cup of finely chopped pecans
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees.
- Using a hand mixer, cream together the butter and confectioners sugar until smooth.
- In a separate bowl, stir together the flour, chopped peans, and salt.
- Add the dry ingredients to the creamed butter and mix just until combined.
- On a baking sheet lined with parchment paper, scoop out 1 teaspoon balls of dough. For uniform cookies, gently and quickly roll each mound of dough into a ball.
- Bake 13-18 minutes, or until cookies are fragrant, barely set, and browning on the bottom. Allow to cool to room temperature on a cooling rack.
- These cookies are mini! So while one batch makes 72, trust me- you'll be glad you have extras.