Butter Pecan Cookies
This is a wonderful recipe for butter cookies with pecans from one of my favorite cooking magazines, Everyday Food
. Every month it's full of easy everyday recipes that are both practical and delicious.
And the best part? The last page always has a new "Cookie Jar" cookie recipe!
These crunchy buttery cookies practically melt in your mouth. If you like shortbread cookies and pecans, you will love these Butter Pecan Cookies.
Butter Pecan Cookies Recipe
- 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
- Preheat oven to 350F degrees. On a parchment paper lined baking sheet, toast pecans until you begin to smell them, about 6 minutes.
- Remove pan from the oven and let them cool completely. Transfer the cooled pecans to a cutting board and chop them until fine.
- In a large bowl, beat the butter and 1/3 cup sugar with an electric mixer, until light and fluffy, about 1 minute.
- Beat in the vanilla, salt, and flour just until the dough comes together. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
- Stir in the pecans just until they are distributed through the dough.
- Separate the dough into 12 pieces and squeeze the dough to shape into balls.
- Roll the balls of cookie dough in sugar.
- Place the balls of cookie dough 3 inches apart, on a baking sheet.
- Gently flatten with the bottom of a glass (reshape sides if they crack).
- Sprinkle with a little more sugar.
- Bake until golden brown, rotating sheet halfway ?, about 15 minutes.
- Remove from the oven and sprinkle with more sugar.
- Transfer the cookies to a wire rack to cool completely.
This recipe makes about 1 dozen Butter Cookies with Pecans
Pecan Snowdrops
These sugar-dusted cookies are timeless classics that are popular in many different countries and cultures and they go by various names such as Mexican Wedding Cakes, Southern Pecan Butterballs and Viennese Sugar Balls. Perfect for parties or for gift giving - just slip them into small foil candy cups and pack them into an attractive Cookie Tin
or Gift Box
.
Pecan Snowdrop Cookies Recipe
- 3/4 cup butter, at room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cup all-purpose flour
- 3/4 cup finely chopped pecans or toasted, skinned hazelnuts
- Powdered sugar for dusting
- Preheat oven to 325F degrees. Lightly grease baking sheets or use parchment paper lined baking sheets.
- In a large bowl, using an electric mixer or a spoon, cream together the butter and sugar until light and fluffy.
- Add the vanilla, salt, flour and nuts and mix well.
- Roll the cookie dough into 3/4-inch balls and place on prepared baking sheets, spacing them about 1 1/2 inches apart.
- Bake the cookie sheets one at a time for 15 to 18 minutes, or until lightly browned.
- Remove from oven and transfer cookies to wire racks and cool slightly.
- Place the still warm cookies on a sheet of parchment paper or aluminum foil and heavily dust with powdered sugar shaken through a sieve.
- Let cookies cool completely.
- Store in an airtight container for up to two weeks.
This recipe makes about 3 dozen Pecan Snowdrop Cookies
Butter Pecan Drops
This is an easy drop cookie recipe for buttery pecan cookies.
Butter Pecan Drop Cookies Recipe
- 1 cup all-purpose flour
- 1/2 teaspoon coars salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed dark brown sugar
- 1 large egg yolk
- 2/3 cup finely chopped toasted pecans
- Pecan halves for tops of cookies
- Preheat oven to 325F degrees and line cookie sheets with parchment paper, set aside.
- Sift together flour and salt.
- In a large mixing bowl, beat butter and brown sugar on medium until smooth, about 3 minutes.
- Add the egg yolk and mix until combined.
- Gradually add in sifted flour and salt mixture while beating on low.
- Stir in chopped pecans until well combined.
- Using 1 1/4-inch small cookie scoop, drop dough onto prepared baking sheets about 3 inches apart.
- Press one pecan half into the center of each cookie.
- Bake the cookie sheets, one at a time, for 12 to 15 minutes, rotating sheets 180 degrees halfway through baking time.
- Remove from oven and place sheet on wire rack to cool completely.
- Store in an airtight container - between layers of parchment paper - at room temperature.
This recipe makes about 3 dozen Butter Pecan Drop Cookies
Tools For The Cookie Baker:
Heavy-Duty Half Sheet Pan
Great for cookies and
highly recommended by Cooks Illustrated
Large Roll of Parchment Paper
Back from Pecan Cookies to Shaped and Spritz Cookies
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