Eggless Pecan Nut Butter Biscuits

 Ingredients

 1 cup (130 g) chopped pecans (+ 30 whole pecans to put in the top, this is optional)

3/4 cup + 2 tbsp (202 g) unsalted butter, divided

2 cups (280 g) all-purpose flour

2 tbsp (20 g) cornstarch

2 tsp baking powder

½ tsp kosher salt

½ tsp cinnamon pdr

1/3 cup (67 g) granulated sugar

1/3 cup (67 g) brown sugar

3 oz (85 g) cream cheese, softened

1 tsp vanilla extract

 

Method

• Preheat your oven to 350°F (180° C), then line a cookie sheet with parchment paper or a silicone mat, and set aside. The number of batches will depend on how large/small you want your cookies.
• Melt 2 tablespoons of butter. Mix the chopped pecans and melted butter in a small mixing bowl. Place the pecan on the prepared baking sheet and bake for 8-10 minutes, or until the pecans are slightly golden and fragrant. Remove from the baking sheet and set aside.
• Combine the flour, cornstarch, baking powder, salt and cinnamon in a medium-sized bowl and set aside.
• Cream the remaining butter ( 3/4 cup – 174 g) and sugars together in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
• Add the flour mixture and mix until the dough comes together and is combined. Stir in roasted pecans; mix to distribute. Do not over-mix.
• Drop by rounded tablespoon onto the prepared baking sheet. For evenly sized cookies, use a small spring-loaded ice cream scoop to spoon out the dough. Firmly press a pecan half on top of each ball of cookie dough, if desired
• Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.                                   TIPS TO MAKE THE BEST EGG-LESS BUTTER PECAN COOKIES  

  Soften butter. If you plan to make making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!

   

  Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.

   

  Add as little or as many pecans as you like, I tested the recipe with different amounts, and 1 cup is the right quantity, in my opinion.

   

  Don’t care too much about the baking time! This is because every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD.

   

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