Butter Pecan Cookies

Butter Pecan Cookies

52 Reviews 9 Pics
A. Peterson
Recipe by  A. Peterson

“These cookies are very moist...my husband's favorite.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
  2. Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
  3. Preheat oven to 375 degrees F.
  4. 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.
  5. Bake 10 to 12 minutes until lightly colored.

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Reviews (52)

Rate This Recipe
Anna Mae
115

Anna Mae

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 dozen 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.

OurEyesOpen
59

OurEyesOpen

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 recipe 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.

SASHASUE
52

SASHASUE

These cookies are moist and very pretty. I used a whole cup of brown sugar since I like my cookies sweet...good butter pecan flavor...I also added about 1/2 tsp vanilla...recipe makes a smaller batch than most...I'll make these again

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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