Butter Pecan Cookies48 Reviews
“These cookies are very moist...my husband's favorite.” - by A. Peterson
Original recipe yields 4 dozen
- In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
- Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
- Preheat oven to 375 degrees F.
- Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
- Bake 10 to 12 minutes until lightly colored.
Amount Per Serving (24 total)
- 179 cal
- 12.8 g
- 14.9 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 do..." See morezen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! Thanks!!.....12/15/09 an update: My last batch is in the oven so I have time for a quick update. This year I got 16 DOZEN when I doubled everything! I think it's because of 2 things: refrigerate the dough over night and use a melon baller to scoop out the portions. BTW, mine took 10 minutes per batch."
"Adding vanilla is a must in this recipe. Refrigerating overnight makes a better dough. We tried different "add ons", i.e. chocolate chips, cinnamon, powdered sugar, etc. and found that turning this ..." See morerecipe into a Pecan Sandie by adding chopped pecans to the batter, leaving the balls whole for baking and rolling in powdered sugar after baking was the best. By leaving these in a ball, the cookie was thicker and more cake like, so it would just be your own personal preference to do this."
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