Ingredients for Rosie S Pecan Crunchies
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup butter
- 1 cup light brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
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How to Make Rosie S Pecan Crunchies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped pecans.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
18g
Fat
12g
Carbs
2g
