Quick Butter Pecan Cookies Recipes

BUTTER PECAN COOKIES

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.

QUICK BUTTER PECAN COOKIES

Steps:

• In a mixing bowl, cream butter and pudding mix.
• Gradually beat in flour.
• Fold in pecans.
• Roll into 1 1/2-inch balls.
• Place balls 2-inches apart on greased baking sheets.
• Flatten to 1/2-inch with a greased glass.
• Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown.
• Remove to wire racks.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350°.
• On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• Cream butter and 1/3 cup sugar until light, about 1 minute.
• Beat in vanilla, salt, and flour, 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. Sprinkle with sugar.
• Bake until golden brown, about 15 minutes.
• Sprinkle with more sugar.
• Cool cookies on a wire rack.

BUTTER PECAN COOKIES

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.

BUTTER-PECAN COOKIES

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).

RICH BUTTER PECAN COOKIES

Steps:

• Separate white of egg from yolk and set aside.
• Cream butter and sugar. Beat egg yolk with water and add to creamed butter mixture. Add vanilla, flour and salt.
• Lightly grease a cookie sheet. Patting dough with hands, thinly spread onto cookie sheet, covering only a three-fourth area of the sheet.
• Cut white of egg to keep it from being too stringy and smear over top of batter by hand. Sprinkle finely chopped pecans on top and press inches.
• Bake in a 350 degree oven for approximately 15 to 20 minutes until lightly browned on edges. Do not overcook. When cool, cut into squares.

BUTTER PECAN COOKIES

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.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 TBL butter in a baking dish.
• Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
• Set aside to cool.
• Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
• To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
• Gradually mix flour into creamed mixture.
• Cover and refridgerate for one hour.
• Roll into one inch balls.
• Roll balls into toasted pecans, pressing nuts into dough.
• Place 2 inches apart on ungreased cookie sheets.
• Beat egg white until foamy.
• Dip pecan halves in egg white then gehtly press one into each dough ball.
• Bake at 375 for 10-12 minutes until golden brown.
• Cool on sheets for 2 minutes and remove to wire racks to cool completely.