Brown Butter Pecan Cookies

Brown Butter Pecan Cookies

1 cup coarsely chopped pecans
¾ cup (1½ sticks) unsalted butter
1½ cups all-purpose f lour
½ cup cake f lour
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup packed light brown sugar
½ teaspoon vanilla extract

Heat oven to 350°F.
2 Spread pecans in a baking dish and toast in oven for 10 minutes.
Remove and set aside.
3 Melt butter in a skillet over medium-low heat until just browned (about
5 minutes). (Be careful not to let it burn.) Immediately remove from
heat and transfer to a small bowl to stop the cooking. Set aside to cool.
4 In a bowl, mix both flours with the baking soda and salt.
5 In a separate large bowl, beat eggs and sugar until smooth. Add vanilla;
then add cooled browned butter and blend. Stir in the flour mixture and
toasted pecans.
6 Using either an individual ¼-cup measure or a 2-ounce ice-cream scoop,
scoop level amounts of dough and drop 2½ inches apart onto greased or
nonstick cookie sheets.
7 Bake until cookies are golden brown and firm to the touch, about
15 minutes. Using a spatula, transfer cookies to a rack and let cool.

Make s about 12 cookie s .
Store cookies in an airtight plastic storage bag or wrap cookies
individually in plastic wrap and store at room temperature for up to three days.