Butter Pecan Cookies Recipes

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• 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.
• Bake 10 to 12 minutes until lightly colored.

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. 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. 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.

Steps:

• Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
• Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Steps:

• Set oven to 375 degrees.
• In a bowl, cream butter with sugars, until light and fluffy.
• Beat in eggs and vanilla.
• Combine dry ingredients; add to creamed mixture; mix well.
• Add in chopped pecans.
• Drop dough by teaspoons onto an ungreased cookie sheet.
• Bake for 10 minutes, or until lightly browned (don't overbake).

Steps:

• Cream cake mix, eggs, vanilla and margarine together with mixer.
• Stir in brickle chips and pecans.
• Drop onto greased or parchment-lined cookie sheet.
• Bake at 350 degrees F for about 10 minutes.
• Let cool for 2-3 minutes.
• Transfer cookies to cooling rack.

Steps:

• Preheat oven to 350 degrees.
• Cream butter in large mixing bowl.
• Gradually add brown sugar and granulated sugar.
• Cream well.
• Add unbeaten egg yolk and vanilla and beat well.
• Blend in sifted flour to form a stiff dough.
• Shape dough into small balls.
• Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
• Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
• Garnish with pecan halves.