Butter Pecan COOKIES

Oct 7, 2021


1/3 cup sugar, plus more for coating

3/4 cup chopped pecans

1/2 cup (1 stick, 112 g) unsalted butter, room temperature

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup all-purpose flour


With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.

Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 7 minutes. Let cool completely; finely chop.

Place, 3 inches apart, on a baking sheet.

Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

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