These little cookies are a rich decadent treat! You can be creative by using any kind of jam or preserves you like instead of pecans. Perfect for bringing to a party.

Kim

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
60
Yield:
5 dozen cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.

  • Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

Nutrition Facts

89 calories; protein 0.9g 2% DV; carbohydrates 8.3g 3% DV; fat 5.9g 9% DV; cholesterol 19mg 6% DV; sodium 33.1mg 1% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2013
Mm-mmm! As this recipe's first reviewer I am eager to give it a two thumbs up! It looks as tho' it might have been around a good while and what a shame it's been left unnoticed. These cookies are rich and buttery tender and light. Just delicious prepared in a heartbeat with just an unbelievable five ingredients. The ingredients and measurements for them are reliably accurate; the instructions simple concise and well-written. The submitter suggests pecan halves or jam as options (I particularly like the jam idea) but I wanted something fall-ish so I pressed the top of the dough balls in fall sprinkles and then pressed a teeny mini peanut butter cup into each. This cookie is appropriate for any season or occasion and there are fun and limitless possibilities for decorations or toppers. Read More
(10)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/24/2013
Mm-mmm! As this recipe's first reviewer I am eager to give it a two thumbs up! It looks as tho' it might have been around a good while and what a shame it's been left unnoticed. These cookies are rich and buttery tender and light. Just delicious prepared in a heartbeat with just an unbelievable five ingredients. The ingredients and measurements for them are reliably accurate; the instructions simple concise and well-written. The submitter suggests pecan halves or jam as options (I particularly like the jam idea) but I wanted something fall-ish so I pressed the top of the dough balls in fall sprinkles and then pressed a teeny mini peanut butter cup into each. This cookie is appropriate for any season or occasion and there are fun and limitless possibilities for decorations or toppers. Read More
(10)
Rating: 5 stars
09/20/2014
My new favorite cookie. The base is most like a moist amazing sugar cookie. I split my batch into 3 versions; 1st batch plain 2nd I rolled the top of the flattened dough balls in sprinkles and the last batch I baked plain until the last 2 minutes when I added Hershey kisses (if you bake the entire time with the kisses the chocolate gets a burnt taste. Read More
(3)
Rating: 5 stars
12/20/2013
These truly are a Delicious cookie! I made these for my Christmas cookie trays this year instead of using pecans I used a Hershey kiss in the center! These will be made again!! Read More
(2)
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Rating: 5 stars
07/15/2014
I was kind of nervous making something that had such few reviews but I am so happy that I did. These cookies were amazing...they were the perfect amount of sweet and just yummy all around. The family loved it. I used jam in the center and they turned out amazing! Read More
(2)
Rating: 5 stars
02/13/2019
THESE ARE AWESOME WITHOUT LEMON TOO!!! I didn't have anything lemon on hand so I just substituted vanilla extract for the lemon and WOW! It made wonderfully delicate and puffed up shortbread/sugar-esque cookies that had just the perfect amount of sweetness! I also baked these at 350 for 9 minutes and let them cool on the cookie tray. This is now a go-to recipe!! Read More
Rating: 5 stars
11/19/2016
Delicious! Added mini chocolate chips to some. Left the others plain. Read More
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Rating: 5 stars
01/30/2014
Lovely buttery cookie and so little effort is required to make these. I also used Hershey Kisses in the center instead of pecans as I had some leftover in my fridge from Christmas. I plan on making these again with jam. I didn't follow the directions exactly as written...after beating in the egg yolks I beat in the vanilla then gradually stirred in the flour with a wooden spoon as this is the method I am accustomed to when making cookies. Read More