Jaimie 0

"I found this recipe just lying around so I decided to make it. They are so much fun to make! They taste really good too!"

Ingredients 4 h 35 m {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
  2. Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
  3. Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Tips & Tricks
Butter Rich Spritz Butter Cookies

See how to make rich buttery spritz cookies.


These gluten-free cookies feature walnuts, dates, brown sugar, and coconut.

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Reviews 42

  1. 56 Ratings


This cookie is the most requested cookie I bake. I have had this recipe for many years and have been making them every year for Christmas for over a decade. I have to make about 9 batches of batter to accommodate all of the people on my cookie list, some of which start asking for these cookies around the end of November. This recipe is great as it is written and the key is the sifted flour and refrigerating the batter for a few hours, it makes them tender and fluffy. A tip for working with the chilled dough would be to roll the dough prior to chilling and put parchment between the layers so they don’t stick to each other while in the refrigerator. I let them cool completely before rolling them in the powered sugar so they don’t get too sticky and this also keeps them from falling apart. There is so much butter in this recipe that even completely cooled they absorb the powered sugar and this also keeps them from becoming overly sweet. They are melt in your mouth delicious!!


These are great cookies. I used 2 cups of minced pecans instead of 1, the consistency was perfect. I made alot of them and put most in a container in the freezer. When company stops by I take a handful out and they thaw in minutes!


Melt-in-your mouth goodness! These tender and flavorful cookies are very easy to make. The dough is easy to handle. I used pecans purchased online direct from a grower ($2 cheaper per pound than at the grocery store!), and double-strength pure vanilla extract. I have tried other recipes through the years in a quest to find THE BEST Mexican Wedding Cakes/Russian Tea Cakes/Viennese Crescents...with the discovery of this recipe, my search is over.