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Elizabeth Dole's Pecan Roll Cookies

Elizabeth Dole's Pecan Roll Cookies


This recipe is from the 1996 Dole-Clinton presidential campaign.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet


  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Beat butter or margarine and sugar until creamy. Beat in water and vanilla. Gradually beat in flour. Stir in chopped pecans.
  3. With floured hands, roll 2 teaspoons dough for each cookie into an oblong shape. Press slight indentation down the center of each cookie with a knife.
  4. Bake on greased baking sheets for 45 minutes. Roll in confectioners' sugar while still warm.
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Tricia Winterle Jaeger

Christmas wouldn't be the same without these cookies! We've always baked ours slightly different; 250 deg. for one hour. I like my pecans finely ground and an extra tsp. of vanilla.


I made these for my mom and I to enjoy...we love anything with a nut in them. I felt like the dough was a little flat, like something was missing, so the next time I make them I will try adding some almond extract in addition to the vanilla.


these are wonderful, I do not use water in my recipe. Also I roll them in Confectioners' sugar first while warm and then again when completely cooled. Makes a much prettier presentation. I usually bake about 1000 of them for gifts for Christmas. Last year I made something different and caught all kinds of flack from family and friends for not making everyone's favorite cookie. so bake to baking this year.