Rating: 4.5 stars 4.6
42 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

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  • In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.

  • Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.

  • Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

Nutrition Facts

215 calories; protein 2.5g; carbohydrates 22.7g; fat 13.3g; cholesterol 27.3mg; sodium 115.2mg. Full Nutrition
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