Brown Sugar Pecan Refrigerator Cookies

Brown Sugar Pecan Refrigerator Cookies

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
donna
Recipe by  donna

“These soft cookies were a favorite of my mom's when we were growing up. If she could keep everyone out of the dough the cookies disappeared quickly.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  1. Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
  2. Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
  3. Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
  4. Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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Reviews (6)

Rate This Recipe
Marg in Mo
18

Marg in Mo

I was tickled to find this recipe here. This is one is almost like the one that I have been using for years. I liked your version as it uses a bit less sugar. I have even frozen the dough for up to 3 weeks before baking and they turned out just great. They store well also.

tracydanes
13

tracydanes

Awesome cookies. Dough was pretty crumbly. Had to really work to keep it together, but it was worth it. Family loved them. Thanks!

Teice
7

Teice

I couldn't keep my dough together at all, but that did not keep me from pressing it down on to the cookie sheet and baking it anyway! Even after I baked them they were really crumbly. I still give the recipe 5 stars because they are so good

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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