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Butter Pecan Cookies

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These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, May 2004

Ingredients

  • 3/4 cup pecans
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup sugar, plus more for coating
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour

Directions

  1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

  2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

  3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

  4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Reviews Add a comment

  • Emma1407
    11 MAY, 2013
    I had wonderful results with this recipe! The cookies were buttery and melted in the mouth, and toasting the pecans made all the difference. Absolutely delicious. Will definitely be using this again!
    Reply
  • conash
    2 AUG, 2012
    Thinking about adding butterscotch chips and using pure maple extract rather than vanilla. Any feedback? I'll let you know how they turn out.
    Reply
  • MS10420102
    11 JUN, 2012
    My husband cannot digest nuts so I used pecan meal instead of pecans and bypassed step 1. Rolled batter into 1 inch balls and got 23 cookies. Used powdered sugar after flattening. Check after 12 minutes. That's all the time I needed.
    Reply
  • mrschameleon
    10 JUN, 2012
    Love the fact this recipe only makes 12 cookies. This works so well to make multiple batches of fresh cookies over a period of time.Thanks.Needless to say they are delicious and crumbly.
    Reply
    • ALR10429726DW
      15 JAN, 2017
      Can I substitute butter with salt it's all I have?
  • krys_faith
    4 OCT, 2011
    i have a question....while making these the dough was very crumbly and difficult to make into balls then when trying to flatten them they easily fell apart....i followed the recipe exactly. Is this supposed to happen? and if not how can i make the dough to form more easily together but not ruin the taste of the cookie?
    Reply
  • mrsnow
    5 JUN, 2011
    These cookie's are delicious, my family loves when I make these. I prefer to use raw sugar to coat them, gives an added crunch:)
    Reply
  • mariestauber
    29 MAY, 2011
    One of my favorites but do not over-handle dough or it gets tough. Also I substitute powdered sugar for coating
    Reply
  • rlcurry1
    28 MAY, 2011
    These cookies are absolutely fantastic. Everytime I make them, they disappear!
    Reply
  • matildasmum
    28 MAY, 2011
    Love this recipe because it only makes 12 cookies. Perfect for the single person. Tasts great too.
    Reply
  • onelittlebirdie
    28 NOV, 2010
    test
    Reply