Butter Pecan Cookies


  I bake a fair amount of cookies, so new or different cookie recipes are always welcome. This recipe for Butter Pecan cookies from the Taste of Home Baking Book is a little different in that the cookies are rolled in the chopped, butter toasted pecans. It takes what is basically a brown sugar cookie and takes it to another level.
 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.
  

3 comments:

  1. 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

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  2. Thanks Diane
    We all thought they were good. Toasting the pecans in butter gives them a great flavor.

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  3. Ooh, those look yummy! I plan on baking a huge box of cookies for hubby's office. This might have to go in there!

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