Everyone agreed that they are worth making again.
The Directions call for self rising flour which I never have on hand, however, it also gives the directions for adding baking powder and salt to regular flour. You must do this before adding the flour to the measuring cup to have the right amount of flour.
Butter Pecan Cookies
1¾ cups chopped pecans and 1 tablespoon butter
1 cup butter softened
1 cup brown sugar packed
1 egg yolk
1 teaspoon vanilla
2 cups self-rising flour*
Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes till toasted. Stirring often. Let cool
In mixing bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Slowly add flour. Cover and refrigerate for one hour or until easy to handls.
Shape into 1 inch balls, then roll in toasted pecans, pressing nuts into dough. Place 2 inches apart on ungreased baking sheets.
Bake at 375° for 10 to 12 minutes until brown. Cool for 2 minutes on pan before removing to wire racks. (they will fall apart otherwise)
*As a substitute for self-rising flour use 3 teaspoons baking powder and 1 teaspoon salt in a measuring cup before adding flour to cup.
Not only will I make these but I will pass this recipe along to my best friend who makes cookies for her Father in his 90's who LOVES pecans. Thanks so very much, these look delicious. dkc
ReplyDeleteThanks Diane
ReplyDeleteWe all thought they were good. Toasting the pecans in butter gives them a great flavor.
Ooh, those look yummy! I plan on baking a huge box of cookies for hubby's office. This might have to go in there!
ReplyDeleteHow many dozen does this batch make
ReplyDeleteThe recipe says two dozen, but I had closer to two and a half. Depends on how large you make them.
DeleteI usually don't bake cookies unless they have some sort of chocolate in them, but I tried these thinking they may taste like the chewy pecan Supreme cookie from American cookie company. They did not taste like them, but I was still impressed by them. Although they didn't taste like the chewy pecan cookies that I love so much from the cookie company in the mall, and nor did they have any chocolate in them, they are soooo delicious! I must have missed the part of putting the pecans in the oven in butter, because I had just folded them up in the batter😔. They still came out delicious 😋. Reminded me of a cookie version of pecan candy. I won't miss that step next time. Will definitely make again
ReplyDeleteGlad you liked them enough to make them again
DeleteJust tried these and they are very good. What does using a whole egg do to the recipe?
ReplyDeleteIf you use a whole egg you will have too much liquid for the dry ingredients, and the product will not have the same rich taste. Instead, make use of your egg white as a bonus. Here are some ideas: Using Up Egg Whites
DeleteI made these using all-purpose flour and the salt and baking powder. I know that is the standard amount called for in substituting regular flour, but my cookies rose up like little biscuits and almost had the consistency of biscuits. They had good flavor, but if I make again I will either use only self-rising flour or use regular flour and 1 teaspoon of baking soda.
ReplyDeleteThis was Myrna's recipe, after living in Texas and Georgia for some time I am a self-rising flour fan and it is what I would use too. You may have used more flour than she would have too, you might want to stir your flour and then lightly spoon it into the cup to get a better texture.
DeleteCan the dough be frozen?
ReplyDeleteYes...I roll them in balls before freezing and bake from frozen a few more minutes than if they are just cold. When younbake a few and find the right time for baking from frozen, jot it on your recipe so you'll remember.
DeleteI go through "phases" with sweets and right now I'm into cookies. I'm going to try these because I love pecans and crunchy cookies. Your receipt calls for brown sugar. Is it light or dark brown sugar? My late aunt told me that when a recipe calls for brown sugar, she always used light unless it specifically says dark. Is that a fair assumption to make? Also, I'm currently out of vanilla extract. Can I skip it?
ReplyDeleteI make these with regular light brown sugar. You might miss the vanilla.
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