These soft cookies were a favorite of my mom's when we were growing up. If she could keep everyone out of the dough the cookies disappeared quickly.

donna

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
36
Yield:
3 dozen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.

    Advertisement
  • Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.

  • Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.

  • Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

95 calories; protein 1.2g 2% DV; carbohydrates 11.8g 4% DV; fat 4.9g 8% DV; cholesterol 11.9mg 4% DV; sodium 49.1mg 2% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2011
I was tickled to find this recipe here. This is one is almost like the one that I have been using for years. I liked your version as it uses a bit less sugar. I have even frozen the dough for up to 3 weeks before baking and they turned out just great. They store well also. Read More
(22)

Most helpful critical review

Rating: 3 stars
10/04/2011
If was not what I expected. It does make a good shortbread cookie. Read More
(6)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2011
I was tickled to find this recipe here. This is one is almost like the one that I have been using for years. I liked your version as it uses a bit less sugar. I have even frozen the dough for up to 3 weeks before baking and they turned out just great. They store well also. Read More
(22)
Rating: 5 stars
03/25/2011
Awesome cookies. Dough was pretty crumbly. Had to really work to keep it together, but it was worth it. Family loved them. Thanks! Read More
(15)
Rating: 5 stars
05/13/2011
I couldn't keep my dough together at all, but that did not keep me from pressing it down on to the cookie sheet and baking it anyway! Even after I baked them they were really crumbly. I still give the recipe 5 stars because they are so good Read More
(11)
Advertisement
Rating: 3 stars
10/04/2011
If was not what I expected. It does make a good shortbread cookie. Read More
(6)
Rating: 5 stars
12/14/2012
This little cookie is not too sweet and would be enjoyed by both children and adults alike. I made half the recipe using a whole egg therefore I didn t have the crumbling problem mentioned by other reviewers. I would recommend adding another egg if you run into that problem because the cookies I made were easy to form baked up perfectly and had wonderful flavor. These cookies are perfect for a cookie tray for the holidays or a tea. Thanks for sharing! Read More
(2)
Rating: 4 stars
12/02/2013
I have made this two years in a row for my Christmas baskets. They have an excellent taste but the dough is very crumbly. I will be making more in a week or so and will add the extra egg as someone else recommended. Read More
(2)
Advertisement
Rating: 4 stars
09/24/2016
Great cookie recipe. After reading other reviews I added an extra egg and had no problem with the dough being crumbly. Read More
Rating: 4 stars
01/04/2019
I added about several tablespoons of molasses and reduced the flour by about a quarter cup because the dough was so crumbly. They were so good! I ll definitely make them again. Read More
Rating: 5 stars
07/27/2017
Liked these a lot. Didn't change a thing and didn't have any problems with crumbling dough that some others reviews mentioned. If the recipe has been changed to prevent the crumbling problem I wish AR would state that its been revised so others don't add something it no longer needs. Thanks for sharing. Read More