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

Ingredients

Directions

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18
  • martha194610541
    17 DEC, 2017
    Terrible. They spread across my cookie sheets like lava.
    Reply
  • MS10167186
    13 DEC, 2017
    Delicious cookies. I make them every Christmas as gifts. They are very light and buttery. Make sure you use very fresh pecans.
    Reply
  • MS10167186
    13 DEC, 2017
    Delicious cookies. I make them every Christmas as gifts. They are very light and buttery. Make sure you use very fresh pecans.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • CookiePookie
    2 MAY, 2010
    @msfiles: i think you need to put the whole cookie sheet on the rack to cool.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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
    Reply
  • annieo
    2 MAY, 2010
    Sounds delicious - BUT what is the yield? I have 5 grandchildren.
    Reply

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