- 1 cup butter, softened
- 1 1/4 cups sugar
- 3/4 cup cane syrup
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons fresh lemon juice
- 3 large eggs
- 4 1/2 cups self-rising flour
- 1 1/2 cups chopped toasted pecans
- Parchment paper
How to Make It
Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until creamy. Add cane syrup and next 2 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour, beating at low speed just until blended after each addition; stir in pecans. Drop dough by rounded spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/4 inches).
Bake at 350° for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.