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Buttery Pecan Rounds

Pecan halves hint at the rich flavor of these cookies.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed dark-brown sugar
  • 1 large egg yolk
  • 2/3 cup finely chopped toasted pecans (about 2 ounces)
  • Pecan halves, for decorating

Cook's Note

Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.

Directions

  1. Step 1

    Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped pecans.

  2. Step 2

    Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.

Source
Martha Stewart Living, Winter 1990

Reviews (23)

  • 24 Dec, 2010

    I've made these cookies three years in a row and although they have a wonderful flavor they don't rise at all and easily break. I kept thinking that I was doing the recipe wrong but after three years I know I'm not. Someone should update this recipe to add something that will allow these cookies to rise a little.

  • 10 May, 2010

    I just made these. Not sure if I will make them again. Although they are rich and buttery, they are not the most attractive cookies and the yield is low. They do fall apart because they are so delicate.

  • 2 May, 2010

    @msfiles:
    i think you need to put the whole cookie sheet on the rack to cool.

  • 2 May, 2010

    My cookies fell apart when I put them on the wire cooling rack. I re-read the directions to see if I left anything out...nope.

  • 2 May, 2010

    These are scrumptious! I've been making them for quite some time from the MS cookies book. I get about 24 med. size cookies from this recipe and they're gone the next day!

  • 2 May, 2010

    I am estimating the yield to be 24 to 30 if you use the cookie scoop OR
    36 if you use a rounded teaspoon as suggested earlier. Use the
    shorter baking time too and let cool a bit on the pan. Mykele

  • 2 May, 2010

    Sounds delicious - BUT what is the yield? I have 5 grandchildren.

  • 2 May, 2010

    I go a little bonkers when cookie recipes don't indicate the yield. I'd like to know how many cookies I can expect from a recipe. Could someone tell me how many this recipe makes?

  • 28 Apr, 2009

    I didnt think these were that good. I thought the were too heavy.

  • 20 Feb, 2009

    holy cow these are delicious...very buttery and rich flavor! definitely make sure to line baking sheets with parchment. i baked them for about 11 minutes and they were the perfect texture for my taste (i don't like cookies too crisp).

  • 2 Jan, 2009

    They are easy and quick to make and they were very good! But they are very greasy (nuts

  • 26 Dec, 2008

    Did try these cookies and found them delicious. Thanks.

  • 22 Dec, 2008

    These are super easy but make sure to make them with just a teaspoon or you get a humongous set of cookies. Very light and different. The adults liked them the best.

  • 20 Dec, 2008

    I have a different version of Martha's recipe from her Christmas book. Same ingredients and instructions, only difference is that you drop the batter in teaspoon increments, not the full ice cream scoop mentioned here. I dropped them by rounded teaspoons and spread them by 1.5 inches and it was just the right amount. The cookie spreads super thin, they are delicate, crispy/chewy, and perfect. We finished the whole batch in less than 24 hours. Not proud of that, but couldn't help ourselves.

  • 16 Dec, 2008

    i agree with susan, the 1/4" scoop makes the cookies too big, but my second batch turned out just like the picture. these are very lacey and everyone loved them.

  • 15 Dec, 2008

    These cookies are not supposed to rise. However, the 1 1/4" scoop makes them too big - they spread out over the cookie sheet into one big cookie. I made the second batch much smaller, and they looked just like the picture. Took them to work and the girls devoured them!

  • 14 Dec, 2008

    Yummmm ! Large flat cookies sounds great. the larger and flatter the better. Plus I do not like the taste of soda.

  • 11 Dec, 2008

    Not all cookie recipes require baking soda.

  • 7 Dec, 2008

    Did this recipe leave out the baking soda? Becasue we tried it and our cookies are waay to big, and have not risen.....??? martha is my IDOL

  • 7 Dec, 2008

    Did this recipe leave out the baking soda, becasue we tried it and our cookies are not rising, very flat, and waaaay too big!! Martha is awesome by the way.

  • 5 Dec, 2008

    This sounds delicious and I am adding this to our holiday baking.
    My Son and I plan to bake this year for a change, and also making electric skillet peanut butter fudge. (For Neighbors and few Friends) Son's wonderful idea by the way...great!
    " Happy Holidays Everyone"

  • 24 May, 2008

    Very delicious cookies. Baked about 100 cookies for our seniors function and they were all gone. They could not believe I baked them.

  • 30 Mar, 2008

    Very Delicious cookies, very easy to make under 25 minutes. It's all worth the work very rewarding. Goes good with a cup of warm milk.

    Enjoy.