These cookies are very moist...my husband's favorite.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream butter, brown sugar and egg. Mix until well blended.

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  • Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.

  • Preheat oven to 375 degrees F.

  • Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.

  • Bake 10 to 12 minutes until lightly colored.

Nutrition Facts

178.6 calories; 2 g protein; 14.9 g carbohydrates; 28.1 mg cholesterol; 107.8 mg sodium. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2009
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
(135)

Most helpful critical review

Rating: 1 stars
02/28/2011
Very bland. Next time I will try adding vanilla Read More
(9)
73 Ratings
  • 5 star values: 41
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/16/2009
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
(135)
Rating: 4 stars
12/09/2007
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
(74)
Rating: 4 stars
08/25/2003
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
(56)
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Rating: 4 stars
12/21/2003
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
(30)
Rating: 5 stars
08/22/2005
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
(26)
Rating: 5 stars
04/17/2008
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
(23)
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Rating: 4 stars
11/11/2003
The recipe is quick and easy. They taste great and can be served for any occasion! Lacie Read More
(16)
Rating: 5 stars
12/22/2009
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
(14)
Rating: 5 stars
02/17/2011
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
(13)
Rating: 1 stars
02/28/2011
Very bland. Next time I will try adding vanilla Read More
(9)