Butter Pecan Rounds Recipes

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BUTTERY PECAN ROUNDS

Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 7



Buttery Pecan Rounds image

Steps:

  • Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.
  • Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.

1 cup all-purpose flour
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg yolk
2/3 cup finely chopped toasted pecans (about 2 ounces)
Pecan halves, for decorating

BUTTER PECAN COOKIES

These cookies are very moist...my husband's favorite.

Provided by A. Peterson

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6



Butter Pecan Cookies image

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.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g

1 cup butter, softened
⅔ cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

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