nut cookies

Nut Crescents

walnut halves

all-purpose flour

salt

unsalted butter, room temperature ((¾ cup))

confectioners' sugar

vanilla extract

1. Preheat the oven to 350°F. Spread walnuts in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes. Transfer to a plate, and let cool completely. Line two baking sheets with parchment paper.

2. In a food processor, combine ½ cup flour with the toasted nuts, and pulse until the nuts are finely ground. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar until light and fluffy, about 2 minutes. Beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, and beat until combined.

4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes.

5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to a wire rack to cool, 5 minutes. Transfer cookies to the rack to cool completely. Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

Soft, buttery, chocolatey, and loaded with maple toasted pecans and hints of toasty browned butter. Baked and ready for eating in about 30 minutes...the perfect holiday cookie.

Browned Butter Pecan Chocolate Chip Cookies

pecans

maple syrup

flakey sea salt

(1 cup) salted butter,

dark brown sugar

sugar

eggs

baking soda

chocolate chips

coarse sugar, for topping ((optional))

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.2.&nbsp;To a skillet set over medium heat, add the pecans and maple syrup. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a cutting board. Sprinkle with flakey salt. Let cool and then roughly chop. 3.&nbsp;Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool.4. In a large mixing bowl, beat together the remaining 1 stick butter, cooled browned butter, brown sugar and sugar until combined. Beat in the eggs and vanilla, beat until creamy. Add the flour, and baking soda, beating until combined. Stir in the the chocolate chips and chopped pecans.2. Roll the dough into tablespoon size balls and place 3 inches apart on the prepared baking sheet.4. Transfer to the oven and bake for 8-10 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with coarse sugar, if desired. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.&nbsp;

Top 2 nut cookies recipes from across the web

The most viewed nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nut Crescents

Browned Butter Pecan Chocolate Chip...

Top 2 nut cookies recipes from across the web

The most viewed nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nut Crescents

Browned Butter Pecan Chocolate Chip...

The most viewed nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine