Butter Pecan Cookies
These Butter Pecan Cookies have a tender texture, toasted nuts, and a buttery taste that works well for holidays, gatherings, and everyday snacking. They’re reliable, simple to prepare, and always well received.
Equipment
- Baking Pan
- Stand Mixer or Hand Mixer
- Spatula
Ingredients
- 1¾ cups chopped pecans
- 1 tablespoon butter divided
- 1 cup butter softened
- 1 cup packed brown sugar
- 1 large egg separated
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1 cup pecan halves
Instructions
- Toast chopped pecans with 1 tablespoon butter at 325°F for 5–7 minutes, then cool.
- Cream softened butter and brown sugar until fluffy; mix in egg yolk and vanilla.
- Add flour and mix until dough forms; chill for 1 hour.
- Preheat to 375°F. Roll dough into balls, coat in toasted pecans, and top with a pecan half dipped in foamy egg white.
- Bake 10–12 minutes until golden and cool on wire racks.
Notes
Walnuts can replace pecans. For a flavored twist, add a small pinch of cinnamon. If using all-purpose flour, add 2 teaspoons baking powder and ½ teaspoon salt.
Nutrition
Serving: 1cookieCalories: 234kcalCarbohydrates: 17gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 29mgSodium: 68mgPotassium: 65mgFiber: 1gSugar: 8gVitamin A: 269IUVitamin C: 0.1mgCalcium: 14mgIron: 0.4mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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