using portion scoops for Orange-Pecan Cookies
Portion scoops are readily available in restaurant supply stores, which are open to the public. They can also be found at some cooking stores. They are also called “dishers” or “disher scoops.” Portion scoops come in various sizes and have size numbers on them. The numbers refer to the number of scoops it takes to fill a 1-quart container. The higher the number on the scoop, the smaller it is. I find a #40 scoop makes cookies just the right size.
why use unsalted butter?
Butter, margarine and shortening all have different properties and give different results. For the best flavor, we prefer to use unsalted butter. If you use salted butter, you have less control over the saltiness of the cookies. And if you’re going to the time and trouble to make your own cookies, they should be really good ones.
freeze cookie dough balls
Freeze the cookie dough balls on parchment paper on a baking sheet. When frozen, put the cookie dough balls in a Ziplock freezer bag. To bake the frozen cookies, place on parchment paper 3 inches apart. Check after 14 minutes. It may take an additional 2-3 minutes of baking for frozen cookie dough.
baked Orange-Pecan Cookies freeze well
Keep baked Orange-Pecan Cookies in the freezer to have fresh cookies on hand all the time. Keep in a Ziplock bag. Thaw them at room temperature for 10-15 minutes.
For other fabulous cookie recipes, see our index of best recipes.
|Prep Time||10 minutes|
|Cook Time||14 minutes|
- 1 cup butter
- 2 cups brown sugar, packed
- 2 eggs
- 2 tablespoons grated orange zest
- 1 teaspoon orange extract
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped pecans
- Preheat oven to 350 F.
- Mix butter, brown sugar, eggs, orange zest and orange extract. Sift together the flour, salt and soda; stir into butter mixture. Stir in pecans.
- Scoop dough into balls (about 1 ¼”) onto a parchment pape-lined baking sheet. Bake 14 minutes.