Butter Pecan Cookies

Ingredients

2 1/2 cups general flour
1 teaspoon amylum
1 teaspoon bicarbonate
1/2 teaspoon salt
1 cup (2 sticks) tasteless butter, temperature
1/2 cup sugar
1 cup sugar
2 massive eggs
1 one/2 teaspoons seasoner
1 one/2 cups pecans, roughly cut, toasted
sea salt, optional


Preparation

Place pecans in an exceedingly pan or frypan over medium heat and toast on the stove, stirring often, for 5-10 minutes, or till odorous, however not burned.
In a medium bowl, whisk along flour, cornstarch, bicarbonate and salt.
In a massive bowl or mixer, beat butter for 1-2 minutes, or till creamy and flossy. Add in each white and sugar and beat for 2-3 minutes, or till lightened in color.
One at a time, ram down eggs, waiting till every is incorporated before adding ensuing, then combine in seasoner.
Gradually combine dry ingredients into wet ingredients, ensuring to not overmix, then fold in cooked pecans.
Wrap cookie dough tightly in wrapping and refrigerate for 2-3 hours, or for up to three days. take away from electric refrigerator and let sit at temperature for 15-20 minutes.
Preheat kitchen appliance to 350º F and line a pair of baking sheets with parchment paper.
Use a spoon or tiny scooper to scoop one tablespoon of dough and roll into balls. Place on cookie sheet(s) and repeat with remaining dough. Sprinkle A-one of dough with flaky ocean salt, if using.
Place baking sheets in kitchen appliance and bake for 11-12 minutes, or till edges square measure gently tanned. take away from kitchen appliance, centers are soft, and let cool five minutes on baking sheet before transferring to wire racks.
Enjoy!