Rich, buttery cookies.

Julia
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.

    Advertisement
  • Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

Nutrition Facts

159.7 calories; 1.6 g protein; 14.4 g carbohydrates; 20.3 mg cholesterol; 54.7 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2003
Mmmmmmmmmm!!! Nice texture soft and sweet buttery cookies that will melt in your mouth. I really liked this cookies extremely easy and non-time consuming. I divided the dough into two pieces and rolled one batch in coarsely chopped pecans and the other in gourmet white sugar. They looked beautiful just be careful NOT to handle this cookies until they have completely cooled or they will crumble in your very hands. Very good recipe thanks for sharing!!! Moshi Read More
(31)
50 Ratings
  • 5 star values: 42
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/29/2003
Mmmmmmmmmm!!! Nice texture soft and sweet buttery cookies that will melt in your mouth. I really liked this cookies extremely easy and non-time consuming. I divided the dough into two pieces and rolled one batch in coarsely chopped pecans and the other in gourmet white sugar. They looked beautiful just be careful NOT to handle this cookies until they have completely cooled or they will crumble in your very hands. Very good recipe thanks for sharing!!! Moshi Read More
(31)
Rating: 5 stars
12/29/2003
Mmmmmmmmmm!!! Nice texture soft and sweet buttery cookies that will melt in your mouth. I really liked this cookies extremely easy and non-time consuming. I divided the dough into two pieces and rolled one batch in coarsely chopped pecans and the other in gourmet white sugar. They looked beautiful just be careful NOT to handle this cookies until they have completely cooled or they will crumble in your very hands. Very good recipe thanks for sharing!!! Moshi Read More
(31)
Rating: 5 stars
12/22/2003
I skipped the nuts and put the dough in the fridge overnight. I rolled the dough into about 30 balls. I rolled half of the balls in sugar that is two different shades of green (light and dark). I rolled the other half in a cinnamon-sugar blend then rolled them again in red sugar. They look really pretty and have a wonderful buttery taste. One drawback-they are slightly crumbly-but not so much that you'd be worried about carrying them to someone's house (I wouldn't mail them though). Read More
(21)
Advertisement
Rating: 5 stars
01/02/2008
These were good. I made several different cookies for a Christmas party and wanted to make these for my boss b/c she doesn't eat eggs. She and everyone else loved them. I made them again for Christmas day but used unsalted butter b/c thats what I had. I must say they tasted better with salted butter! Read More
(21)
Rating: 5 stars
12/08/2005
Awesome! Just like I remembered from being a little girl. The perfect balance of sweetness. Mine weren't crumbly at all...I followed the recipe exactly as written...don't change a thing! Read More
(10)
Rating: 5 stars
09/29/2009
These are great... so easy little mess nice texture good flavor. Tip: Toast your nuts it's worth the extra time (350 for 10 mins) Read More
(10)
Advertisement
Rating: 5 stars
08/17/2008
very nice! easy and quick to make taste is just right! I left the pecans out and din't have confectioners sugar so i rolled the steaming hot butter balls in sugar mixed with cinnamon left them in there a bit so the sugar really sticks to the hot butter balls. did make the first time only half the batter. Tomorrow a whole batch goes out to my husbands work....it is that good! well done! Read More
(8)
Rating: 5 stars
12/22/2009
These are delicious. I first toasted the pecans (350 degrees for 10 minutes) then chopped them fine in my food processor. I didn't have a problem with crumbling so this may have helped. Read More
(8)
Rating: 4 stars
12/21/2009
This recipe was very easy to complete. However it only indicates to use butter. Thus my confusion. So I made two batches: in one I used margarine and the other real butter. I tend to use real butter while baking but was just not sure with this recipe. I found that the margarine tasted better and was less dry and flaky. Overall very good tasting either way Read More
(6)
Rating: 5 stars
12/17/2016
LOVE it---added vanilla (one T) only dipped in powdered sugar after they cooled----everyone loved them secret----bake for only 8 mins----they may look like they are not done but that is the secret of a nice moist delicious cookies - trust me on this - PERFECT Read More
(4)