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Butter Pecan Cookies

Butter Pecan Cookies

Name: Butter Pecan Cookies
Yield: 4 dozen
Ingredients: 1 cup butter, softened; ⅔ cup packed brown sugar; 1 egg; 2 cups all-purpose flour; ½ teaspoon salt; 1 ½ cups pecan halves

Rating: 4.3 stars

73 Ratings
67 Reviews
16 Photos

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

By A. Peterson

Recipe Summary

Servings:

Yield:

4 dozen

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 cup butter, softened
⅔ cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

Directions

Step 1

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

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Step 2

Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
Step 3

Preheat oven to 375 degrees F.
Step 4

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.
Step 5

Bake 10 to 12 minutes until lightly colored.

Nutrition Facts

Per Serving:

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

Reviews (67)

Most helpful positive review

Anna Mae

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

Helpful

(135)

Most helpful critical review

ClassicGirl

02/28/2011

Very bland. Next time I will try adding vanilla Read More

Helpful

(9)

73 Ratings

5 star values: 41
4 star values: 20
3 star values: 7
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Anna Mae

12/16/2009

Helpful

(135)

OurEyesOpen

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

Helpful

(74)

SASHASUE

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

Helpful

(56)

MLAWS

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

Helpful

(30)

Hayley Brin

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

Helpful

(26)

KleenexDust

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

Helpful

(23)

KLTIPTON

11/11/2003

The recipe is quick and easy. They taste great and can be served for any occasion! Lacie Read More

Helpful

(16)

Juliann

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

Helpful

(14)

Estee Fraser (Pinchasin)

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

Helpful

(13)

ClassicGirl

02/28/2011

Very bland. Next time I will try adding vanilla Read More

Helpful

(9)

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Nutritional Information

Butter Pecan Cookies

Servings Per Recipe: 24
Calories: 178.6

% Daily Value *

protein: 4 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 20 %

saturated fat: 27 %

cholesterol: 9 %

vitamin a iu: 5 %

niacin equivalents: 9 %

vitamin b6: 2 %

vitamin c:

folate: 6 %

calcium: 2 %

iron: 4 %

magnesium: 4 %

potassium: 2 %

sodium: 4 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Butter Pecan Cookies

1 of 67

All Reviews

Anna Mae

12/16/2009

Helpful

(135)

OurEyesOpen

12/09/2007

Helpful

(74)

SASHASUE

08/25/2003

Helpful

(56)

MLAWS

12/21/2003

Helpful

(30)

Hayley Brin

08/22/2005

Helpful

(26)

KleenexDust

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!

Helpful

(23)

KLTIPTON

11/11/2003

The recipe is quick and easy. They taste great and can be served for any occasion! Lacie

Helpful

(16)

Juliann

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!

Helpful

(14)

Estee Fraser (Pinchasin)