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Ingredients
24
Original recipe yields 24 servings
Directions
Nutrition Facts
Per Serving:
179 calories; protein 2g; carbohydrates 14.9g; fat 12.8g; cholesterol 28.1mg; sodium 107.8mg. Full Nutrition
Most helpful positive review
I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 dozen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! Thanks!!.....12/15/09 an update: My last batch is in the oven so I have time for a quick update. This year I got 16 DOZEN when I doubled everything! I think it's because of 2 things: refrigerate the dough over night and use a melon baller to scoop out the portions. BTW, mine took 10 minutes per batch. Read More
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(139) Most helpful critical review
Reviews: Most Helpful
I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 dozen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! Thanks!!.....12/15/09 an update: My last batch is in the oven so I have time for a quick update. This year I got 16 DOZEN when I doubled everything! I think it's because of 2 things: refrigerate the dough over night and use a melon baller to scoop out the portions. BTW, mine took 10 minutes per batch. Read More
Helpful
(139) Adding vanilla is a must in this recipe. Refrigerating overnight makes a better dough. We tried different "add ons" i.e. chocolate chips cinnamon powdered sugar etc. and found that turning this recipe into a Pecan Sandie by adding chopped pecans to the batter leaving the balls whole for baking and rolling in powdered sugar after baking was the best. By leaving these in a ball the cookie was thicker and more cake like so it would just be your own personal preference to do this. Read More
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(74) These cookies are moist and very pretty. I used a whole cup of brown sugar since I like my cookies sweet...good butter pecan flavor...I also added about 1/2 tsp vanilla...recipe makes a smaller batch than most...I'll make these again Read More
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(56) Advertisement
This is a very good and easy recipe! I dipped my glass bottom in sugar instead of flour. It gives the cookie more of a sugar cookie taste. I also put a cherry on top of half the batch of cookies and on the other half I did the pecan. Definately a good recipe for the holidays and one to keep to use every year. Read More
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(30) This is a wonderful melt-in-your-mouth recipe. I printed it two days ago and I have already used it TWICE! I would suggest putting sugar on the bottom of the glass as well it gives the cookies even more flavor! FANTASTIC JOB! Read More
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(26) 
Excellent recipe! The dough comes out very sticky but do not add more flour! After refrigeration it comes out perfectly. I made that mistake once. Also added 1/2 tsp. vanilla which tasted lovely! Read More
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(23) Advertisement
The recipe is quick and easy. They taste great and can be served for any occasion! Lacie Read More
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(16) 
These cookies were absolutely delicious! I added an 8th of a cup of extra sugar and some chopped pecans to the batter and they turned out just perfect! I will be making them again for Christmas! Read More
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(14) 
These were a hit at school today! I used the sugar instead of flour to flatten the cookies and added 1/2 tsp of vanilla and 1/8 tsp of almond extrat - literally just a few drops. The cookie sheet does not need to be greased - I tried it both ways and liked the final baked shape of the "ungreased" cookies better. Cooled on the cookie sheet for about 10 minutes before moving them to a wire rack to cool all the way. Read More
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(13) 
