BROWN SUGAR CARAMEL POUND CAKE

Ingredients

For the Buttered Pecans:

  • 1 and 1/4 cup pecan halves, finely chopped
  • 3 tablespoons unsalted butter

For the Butter Pecan Cookies:

  • 2 and 1/2 cups all-purpose flour
  • 1 tablespoons cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 16 pecan halves, for decoration, optional

Instructions

For the Buttered Pecans:

  1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies:

  • In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  • In a small saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
  • Add both sugars into the mixing bowl and whisk well to combine. 
  • Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until eggs are just combined.
  • Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
  • Cover bowl and refrigerate for 4 hours.

To Bake:

  • Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper. 
  • Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
  • Firmly press a pecan half on top of each ball of cookie dough. 
  • Bake, one tray at a time, in a preheated oven for 10 to 11 minutes. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven. 
  • Sprinkle warm cookies with granulated sugar. 
  • Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack. 

Notes

  • Cookies will stay “fresh” for 3 days when stored in an airtight container.
  • Cookie dough will keep in the fridge for 48 hours. Alternatively, you may scoop and freeze the cookie dough for up to 2 months. You will need to add an extra minute or two to the bake time if baking frozen dough.
  • You can make smaller sized cookies, but you’ll need to decrease the bake time by a minute or two.
  • For decoration, you may sprinkle granulated sugar on the cookies right when they come out of the oven.
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