Butter cookies.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur.

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  • Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.

  • Press a pecan half into center of each cookie. Bake at 300 degrees F (150 degrees C) for 20 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts

178.3 calories; 1.8 g protein; 17.5 g carbohydrates; 37.4 mg cholesterol; 79.6 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2006
Like shortbread cookies butter cookies are made without baking powder or baking soda. They are supposed to be a crunchy buttery cookie. Perhaps that is the reason for the previous reviewers problems with the recipe. Read More
(10)

Most helpful critical review

Rating: 1 stars
02/19/2006
I think the submitter forgot to list the baking powder in the recipe. Anyhow I caught the ommission and added a 1/2 tsp of baking powder (had to guess). After I baked the cookies (I upped the temp to 325) the pecan halves fell out. I haven't completely given up on this recipe though. Next time I will crush the pecans and mix them into the dough. I will probably use 1/4 less flour too. Read More
(9)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/27/2006
Like shortbread cookies butter cookies are made without baking powder or baking soda. They are supposed to be a crunchy buttery cookie. Perhaps that is the reason for the previous reviewers problems with the recipe. Read More
(10)
Rating: 1 stars
02/19/2006
I think the submitter forgot to list the baking powder in the recipe. Anyhow I caught the ommission and added a 1/2 tsp of baking powder (had to guess). After I baked the cookies (I upped the temp to 325) the pecan halves fell out. I haven't completely given up on this recipe though. Next time I will crush the pecans and mix them into the dough. I will probably use 1/4 less flour too. Read More
(9)
Rating: 5 stars
11/04/2008
I too did not have praline liqueur so I substituted Amereto and substituted almonds for the pecans. These cookies are fabulous. I will be making a triple batch next time because a double batch went so fast I could not store any. Thank you for a new favorite:) Read More
(8)
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Rating: 4 stars
01/28/2008
I had to improvise a little but I still found these to be delicious. Not having praline liqueur I used peach schnapps. I also noticed that the amount of baking powder was not listed so I referred to a spritz recipe and used 1 tsp. I would caution about making the balls too big and crowding the cookie sheet. Pressing the pecans in a bit kept them from falling out. Bake 20-22 minutes at 300 degrees. Read More
(7)
Rating: 5 stars
07/11/2008
I made these with leftover egg yolks and used amaretto liquer and almonds instead. This adapted well to high altitude with minimal adjustments. Served with a Pinot Grigio and it paired wonderfully! Read More
(7)