Search thousands of recipes reviewed by home cooks like you.

Pecan Cookies

Pecan Cookies

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Anna Varvais

Anna Varvais

These pecan cookies are sweetened with sugar replacements.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking powder, baking soda, and salt.
  2. In a mixing bowl, cream together butter and sugar replacements. Beat in egg and vanilla. Mix in flour mixture. Stir in pecans. Drop by rounded teaspoon onto ungreased baking sheet.
  3. Bake in preheated oven for about 10 minutes. Cool cookies slightly before removing from pan.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

KRISDUTT
23

KRISDUTT

3/24/2005

These were horrible! After making them, we just threw them in the trash. This recipe was just a total disappointment.

GILES
14

GILES

10/2/2007

My husband and I thought these were awesome! Very close to my mom's regular "refrigerator" cookies. I took the dough and rolled it, and refrigerated it before cooking. Used Splenda Brown sugar.

Magical Mom
13

Magical Mom

2/16/2008

These cookies were the best! I put all the dry ingredients in a large bowl and mixed well. I used splenda brown as well as white sugar replacements. Then I cut the butter in with a pastry knife. I then added a 1/3C egg whites only and the vanilla, then blended with a spoonula until everything was moist then stirred in the chopped nuts. Used my cookie scoop to make sure the cookies all came out the same then flattened them with a fork chilled in ice water. Next time I make these I am going to try and double the recipe as I can't seem to keep up with the demand for them.

More reviews

Similar recipes

ADVERTISEMENT