These cookies are a type of shortbread cookie named for its two most important ingredients: butter and pecan nuts. The combination of butter, vanilla, and pecans creates a sweet and salty flavor that is a favorite of many. Some believe the recipe for butter pecan cookies was adapted from the popular Danish butter cookie. Traditionally served at Christmas, both cookies are soft and crumbly with a bit of crunch added from nuts. September 21 is recognized as Pecan Cookie Day.
Recipe Servings: 12
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (1 stick) unsalted butter, room temperature
- ⅓ cup sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1 cup all-purpose flour
- ¾ cup pecans, chopped
Directions
- Preheat the oven to 350°F.
- Beat the butter in a large bowl for about 1 minute using an electric mixer.
- Add the sugar and continue mixing for about 1 minute until light and fluffy.
- Beat in the vanilla, salt, and flour just until a dough forms. Scrape down the side of the bowl as needed.
- Fold the pecans into the batter.
- Roll the batter into 12 equal balls and place them 3 inches apart on a baking sheet.
- Flatten each ball to about ¼-inch thickness using the bottom of a glass.
- Bake for about 15 minutes until golden-brown. Rotate baking sheet after 7 minutes.
- Remove the cookies from the oven and transfer them to a wire rack to cool.
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