Rating: 4.53 stars
68 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!

Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
22 mins
total:
45 mins
Servings:
30
Yield:
2 1/2 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.

  • Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts

98 calories; protein 1.3g; carbohydrates 12.6g; fat 4.8g; cholesterol 14.8mg; sodium 66.9mg. Full Nutrition
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Reviews (60)

Most helpful positive review

Rating: 4 stars
12/22/2003
This was a very good cookie not too sweet. Make sure you make the balls 1" because these cookies do puff up and filling will just coat the top if indentions are not deep enough. I will make this cookie again. Read More
(18)

Most helpful critical review

Rating: 1 stars
11/23/2005
I used the conversion chart and the batter was so dry. I really tried to bake and make this work. It didn't work well. I would not recommend doubling or tripling the recipe. Read More
(4)
68 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/21/2003
This was a very good cookie not too sweet. Make sure you make the balls 1" because these cookies do puff up and filling will just coat the top if indentions are not deep enough. I will make this cookie again. Read More
(18)
Rating: 5 stars
12/21/2003
Great cookies! The Dough was very sticky and a little difficult to work with but I wet my hands somewhat and it made all the difference will definately make these again! Read More
(16)
Rating: 5 stars
12/21/2003
Excellent cookie especially for pecan pie lovers... the soft dough is not too sweet and the gooey pecan center is tastey. I'll make more of the filling next time though. I guess I'm too generous with the goo. As a holiday twist you could color the dough to make little wreaths or you could sprinkle colored sugars on the dough as you are rolling the balls. I used red and green sugar (not enough to cover just enough to speckle the dough.) The cookies looked quite festive but were not sweetened too much. It was a great addition to a wonderful cookie. Read More
(15)
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Rating: 5 stars
12/10/2004
What a fantastic cookie! My 4 year old said it was the best cookie I ever made in my life so that is high praise! I used a 1/2 teaspoon measuring spoon both for the indentations and for scooping in the nut mixture and it worked great. Read More
(9)
Rating: 5 stars
12/17/2003
These are pretty good. Be sure not to overbake as they don't get brown and they'll be hard as rocks if you eyeball them for "doneness"!! Very unique and different from my usual cookies but really good! Read More
(7)
Rating: 4 stars
11/28/2006
These weren't quite the prettiest they spread a little bit and got a little puffed up but they were soft and moist and were like pecan pie cookies. A very tasty little cookie. Read More
(5)
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Rating: 5 stars
10/13/2009
Excellent cookies. I made my dough a little drier (i.e. added a bit more flour) due to comments about stickiness here. Then the dry dough cracked when I pressed it down to fill so it's a trade off. I made a variation with raspberry jam instead or in addition to the pecans. I think the combo of the raspberry and pecan was excellent. Also used part white wheat flour (to be healthier) which worked well. Read More
(5)
Rating: 5 stars
12/23/2003
I tried this recipe today to test it for Christmas giving. It's a definite winner! Very easy and VERY tasty!! Read More
(5)
Rating: 4 stars
03/10/2011
Really good & really easy! Brought them to work and everyone loved them! Read More
(4)
Rating: 1 stars
11/23/2005
I used the conversion chart and the batter was so dry. I really tried to bake and make this work. It didn't work well. I would not recommend doubling or tripling the recipe. Read More
(4)