New This Month

Buttery Pecan Rounds


Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.


  • 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


  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. 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.

Reviews Add a comment

  • Summernole
    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.
  • Kbanar
    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.
  • CookiePookie
    2 MAY, 2010
    @msfiles: i think you need to put the whole cookie sheet on the rack to cool.
  • msfiles
    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.
  • feedemwell
    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!
  • mykele
    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
  • annieo
    2 MAY, 2010
    Sounds delicious - BUT what is the yield? I have 5 grandchildren.
  • CDalton
    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?
  • brownebaby
    28 APR, 2009
    I didnt think these were that good. I thought the were too heavy.
  • CurlyKel
    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).