Butter Pecan Cookies Recipes

BUTTER PECAN COOKIES Ingredient:
  • 1-3/4 cups chopped pecans
  • 1 tablespoon plus 1 cup butter, softened, divided
  • 1 cup packed brown sugar
  • 1 large egg, room temperature, separated
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1 cup pecan halves

Butter Pecan Cookies

Desserts , Food & Cooking , Dessert & Treats Recipes , Cookie Recipes , Nut Dessert Recipes , Pecan Dessert Recipes

Author: Taste Of Home

When My Daughter Was A Teen, These Butter Pecan Cookies Earned Her Two Blue Ribbons From Two County Fairs. Then A Few Years Ago, Her Own Daughter Took Home A Blue Ribbon For The Same Cookie. Needless To Say, These Mouthwatering Morsels Are Real Winners!-martha Thefield, Cedartown, Georgia

Time: 35m

Yield: about 4 dozen.

Number Of Ingredients: 7

Steps:
  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts:

Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.


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1. Place chopped pecans and 1 tablespoon butter in a baking pan.
2. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently.
3. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and …
4. Beat in egg yolk and vanilla. Gradually add flour and mix well.

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1. In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone …
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat …
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until …
4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 …

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