Butter Pecan Rounds

Butter Pecan Rounds

27

"An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe."

Ingredients

{{adjustedServings}} servings 215 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
  3. Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
  4. Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
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Reviews

27
  1. 31 Ratings

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This recipe is great! I have been making them for a couple of years now for my husband, and they are his favorite. If you turn down the oven temperature to 350, the cookies are soft and chewy....

followed excatly except only baked 8.5 mins were good when warm but started firming as they cooled and an hr later were so hard that you had to use thyem as dunkers. They were baked on parchment...

These were a big hit with people in my office. Not too sweet, for the nut lover.