"Soft and chewy, these Butter Pecan Cookies are infused with a hint of ginger and the crunch of toasted pecans in every bite. Add a drizzle of white chocolate for an extra decadent treat and enjoy with a glass of milk!"
1. Cream the butter, then add in both sugars, one at a time. Mix until smooth and creamy. Add both eggs, one at a time, mixing very well after each addition. Then add vanilla extract and mix to combine.
2. Sift together the dry ingredients in a separate bowl. Then add to the wet ingredients in 2 - 3 batches, stopping to scrape down the sides of the bowl between additions. Once mixed, fold in chopped toasted pecans.
4. Preheat the oven to 350ºF and prepare two baking trays. Transfer the chilled cookie dough balls onto the prepared baking tray, leaving 2 inches in between them. Use a flat bottom glass to gently flatten the cookies.