Ingredients for Rosemary Pecan Cookies
- 1 cup (2 sticks) softened butter
- ½ cup packed brown sugar
- ¾ cup granulated sugar
- 2 ¼ cups all-purpose flour
- 1 cup finely ground pecans
- 12 pecan halves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons finely chopped fresh rosemary
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How to Make Rosemary Pecan Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar and ½ cup packed brown sugar until light and fluffy.
- With mixer on low speed, gradually add 2 ¼ cups all-purpose flour, 1 cup finely ground pecans, ½ teaspoon salt, 1 teaspoon vanilla extract, and 2 tablespoons finely chopped fresh rosemary. Mix until just combined. The dough will be crumbly.
- Fill 12 cups of a muffin tin about ¾ full, firmly patting the dough into each cup with your fingers.
- Refrigerate the muffin tin for 20-30 minutes.
- Optional: Gently mark each cookie with a decorative pattern using a toothpick or skewer.
- Place one pecan half in the center of each cookie.
- Bake for 15-20 minutes, or until the centers are firm to the touch and the edges are golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
26g
Carbs
6g
