{"id":159261,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/butter-pecan-cookies\/"},"modified":"2024-09-05T11:24:24","modified_gmt":"2024-09-05T16:24:24","slug":"butter-pecan-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/butter-pecan-cookies\/","title":{"rendered":"Butter Pecan Cookies"},"content":{"rendered":"<p>These butter pecan cookies have a delightful taste: they&#8217;re nutty, lightly sweet and packed full of buttery smooth pecan flavor. Although they do require a bit of prep time (they need to chill for an hour in the fridge before shaping), they&#8217;re relatively easy to make and don&#8217;t require a lot of complicated ingredients. If you&#8217;d prefer, they freeze well, so you can absolutely make these a few months or so in advance.<\/p>\n<h2>\u00a0Ingredients for Butter Pecan Cookies<\/h2>\n<ul>\n<li><strong>Pecans:<\/strong> Chop pecans for the batter, but leave some in halves for topping at the end.<\/li>\n<li><strong>Butter:<\/strong> Be sure to fully soften butter prior to using.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar adds a nice rich, deep sugar flavor as well as a creamier texture.<\/li>\n<li><strong>Eggs:\u00a0<\/strong>Keep egg at room temperature; this can take up to an hour to achieve.<\/li>\n<li><strong>Vanilla extract:<\/strong> Skip the imitation extract; the rich, smooth flavor of real vanilla extract is worth it.<\/li>\n<li><strong>Self-rising flour: <\/strong>This type of flour helps to make the texture of these butter pecan cookies light and slightly crumbly.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the pecans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033583\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_1-1.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Butter Pecan Cookies is to chop pecans and place on a baking pan with 1 tablespoon of butter. Bake 5 to 7 minutes, or until pecans are toasted and browned. Stir frequently. Once browned, set aside to cool.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat oven to 325\u00b0F. Chop pecans and place on a baking pan with 1 tablespoon of butter. Bake 5 to 7 minutes, or until pecans are toasted and browned. Stir frequently. Once browned, set aside to cool.<\/p>\n<h3>Step 2: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033584\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_2-1.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Butter Pecan Cookies is to cream brown sugar and remaining butter until light and fluffy, about 5 to 7 minutes. Beat in egg yolk and vanilla. Gradually add flour, and continue to mix until fully combined. Cover and refrigerate for 1 hour, or until easy to handle.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Next, in a large bowl or stand mixer, cream brown sugar and remaining butter until light and fluffy, about 5 to 7 minutes. Beat in egg yolk and vanilla. Gradually add flour, and continue to mix until fully combined. Cover and refrigerate for 1 hour, or until easy to handle.<\/p>\n<h3>Step 3: Shape and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033585\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_3-1.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Butter Pecan Cookies is to roll dough into 1-inch balls, then roll balls in the chopped and toasted pecans, pressing nuts gently into the dough. Place 2 inches apart on an ungreased baking sheet. Beat egg until white and foamy. Next, dip pecan halves into egg white, and then gently press one into each ball.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat oven to 375\u00b0F. Roll dough into 1-inch balls, then roll balls in the chopped and toasted pecans, pressing nuts gently into the dough. Place 2 inches apart on an ungreased baking sheet. Beat egg until white and foamy.<\/p>\n<p>Next, dip pecan halves into egg white, and then gently press one into each ball.<\/p>\n<p>Bake until golden brown, or about 10 to 12 minutes. Cool for 2 minutes, remove to wire racks and serve warm or after completely cooled.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033587\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_5-1.jpg?fit=700%2C1024\" alt=\"Full yield of Taste Recipes Butter Pecan Cookies on a cooling rack and a white plate, cup of coffee peaking in\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add mixed nuts:\u00a0<\/strong>Swap out the chopped pecans for a variety of mixed nuts, keeping the halved pecan topper for the end. This will switch up the pecan flavor, but it&#8217;s a nice variation.<\/li>\n<li><strong>Drizzle with honey:<\/strong> Just before baking, drizzle a thin line of honey over the top of each cookie and then bake. The result is a decadent, moisture-rich honey flavor that complements the pecans well.<\/li>\n<li><strong>Swap for hazelnuts:\u00a0<\/strong>To make these with another nut flavor completely, swap out the pecans for hazelnuts. You can even swap the vanilla extract for hazelnut extract, too.<\/li>\n<\/ul>\n<h2>How to Store Butter Pecan Cookies<\/h2>\n<p>These cookies can be stored on the counter in an airtight container, or in the fridge, wrapped well.<\/p>\n<h3>Can you freeze butter pecan cookies?<\/h3>\n<p>Yes, these cookies freeze exceptionally well. To do so, wrap in a freezer-safe, airtight plastic bag or wrap, and store for up to 4 months.<\/p>\n<h2>Butter Pecan Cookie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2033588\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_6-1.jpg?fit=700%2C1024\" alt=\"Full yield of Taste Recipes Butter Pecan Cookies on a white plate, cup of coffee peaking in\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3>Is this butter pecan cookie recipe appropriate for the holidays?<\/h3>\n<p>This butter pecan cookie recipe is an excellent addition to your holiday sweet treat or <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-sugar-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-sugar-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">sugar cookie<\/a> spread. The rich, nutty texture and flavor will complement other holiday cookies, and because they aren&#8217;t too sweet, they can be enjoyed with other, sweeter treats such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-chocolate-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-chocolate-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade chocolate ice cream<\/a>. For the same reason, they&#8217;re also yummy alongside coffee or a cup of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cappuccino-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/cappuccino-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\">cappuccino<\/a> in the morning.<\/p>\n<h3>Can these cookies be vegan?<\/h3>\n<p>Yes. Simply swap out the butter called for in this recipe for a vegan baking butter. Skip the egg wash at the end, and sub a vegan egg for the recipe.<\/p>\n<h3>How do I get a richer pecan flavor?<\/h3>\n<p>If the chopped nuts and topper aren&#8217;t quite enough nutty flavor, you can add butter pecan extract to your cookies in place of the vanilla extract.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These buttery soft, flaky butter pecan cookies are rich in flavor and versatile enough to complement other desserts and sweet treats too.<\/p>\n","protected":false},"author":7061,"featured_media":2113966,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,304173,306027,304288,305487,303887,306848,304268,307449,307484,324623,304150,303883],"categories-v2":[310461,309438,309455,308988,311758,259620,310796,308478,309603,259483,310465,310491,309177,309434,308476],"coauthors":[343493],"recommended_recipes":[{"post_title":"Peanut Butter Cookies","post_link":"\/recipes\/old-fashioned-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/Peanut-Butter-Cookies_EXPS_TOHD2024_7873_LaurenHabermehl_4.jpg"},{"post_title":"Butterscotch Pecan Dessert","post_link":"\/recipes\/butterscotch-pecan-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butterscotch-Pecan-Dessert_EXPS_FT21_9291_F_0317_1.jpg"},{"post_title":"Chocolate Chip Peanut Butter Cookies","post_link":"\/recipes\/chocolate-chip-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Chip-Peanut-Butter-Cookies_EXPS_THVP23_4585_MR_11_02_23_PeanutButterChocolateChipCookies_2_RMS.jpg"},{"post_title":"Butter Pecan Cake","post_link":"\/recipes\/butter-pecan-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_7648_SoniaBozzo_8.jpg"},{"post_title":"Butter Cookies","post_link":"\/recipes\/butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butter-Cookies_EXPS_FT24_4617_ST_0306_8.jpg"},{"post_title":"Butter Pecan Cheesecake","post_link":"\/recipes\/butter-pecan-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Butter-Pecan-Cheesecake_EXPS_TOHAM21_133406_E11_18_6b-1.jpg"},{"post_title":"Butterscotch Pecan Cookies","post_link":"\/recipes\/butterscotch-pecan-cookies\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD_9807_JonathanMelendez_7.jpg"},{"post_title":"Cranberry Pecan Cookies","post_link":"\/recipes\/cranberry-pecan-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cranberry-Pecan-Cookies_EXPS_HCCBZ18_37302_D05_07_1b.jpg"},{"post_title":"Cashew Butter Cookies","post_link":"\/recipes\/cashew-butter-cookies\/","post_image":"\/wp-content\/uploads\/0001\/01\/Cashew-Butter-Cookies_EXPS_FT19_245765_F_1008_1.jpg"},{"post_title":"Butter Pecan Fudge","post_link":"\/recipes\/butter-pecan-fudge\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_28648_LeticiaAlmeida_09.jpg"},{"post_title":"Peanut Butter Coconut Cookies","post_link":"\/recipes\/peanut-butter-coconut-cookies\/","post_image":"\/wp-content\/uploads\/0001\/01\/Peanut-Butter-Coconut-Cookies_EXPS_FT19_246646_F_1107_1.jpg"},{"post_title":"Pecan Pie Cookies","post_link":"\/recipes\/pecan-pie-cookies\/","post_image":"\/wp-content\/uploads\/2025\/05\/Pecan-Pie-Cookies_EXPS_TOHVP25_39299_MR_05_07_2.jpg"},{"post_title":"Pecan Cake with Cookie Butter Frosting","post_link":"\/recipes\/pecan-cake-with-cookie-butter-frosting\/","post_image":"\/wp-content\/uploads\/2018\/08\/Pecan-Cake-with-Cookie-Butter-Frosting_EXPS_SDON18_223814_E06_14_2b-4.jpg"},{"post_title":"Pecan Crescent Cookies","post_link":"\/recipes\/pecan-crescent-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12263_THCB957918D5584.jpg"},{"post_title":"Apple Butter Cookies","post_link":"\/recipes\/apple-butter-cookies\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_4233_KaylaWidmer_4.jpg"},{"post_title":"Peanut Butter Pie Cookies","post_link":"\/recipes\/peanut-butter-pie-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps189347_THCA173831C02_26_5b.jpg"},{"post_title":"Butter Pecan Icebox Cookies","post_link":"\/recipes\/butter-pecan-icebox-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Butter-Pecan-Icebox-Cookies_EXPS_UCSBZ17_166579_D05_05_2b.jpg"},{"post_title":"Almond Butter Cookies","post_link":"\/recipes\/almond-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12716_BLCB1449742D45B.jpg"},{"post_title":"Butter Crunch Cookies","post_link":"\/recipes\/butter-crunch-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12673_BLCB1449742D44.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Butter-Pecan-Cookies_EXPS_TOHD24_12688_SarahTramonte_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/butter-pecan-cookies\/","name":"Butter Pecan Cookies","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT25M","cookTime":"PT10M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Butter-Pecan-Cookies_EXPS_TOHD24_12688_SarahTramonte_4.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These buttery soft, flaky butter pecan cookies are rich in flavor and versatile enough to complement other desserts and sweet treats too.","recipeIngredient":["1-3\/4 cups chopped pecans","1 tablespoon plus 1 cup butter, softened, divided","1 cup packed brown sugar","1 large egg, separated, room temperature","1 teaspoon vanilla extract","2 cups self-rising flour","1 cup pecan halves"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the pecans","text":"Preheat oven to 325\u00b0F. Chop pecans and place on a baking pan with 1 tablespoon of butter. Bake 5 to 7 minutes, or until pecans are toasted and browned. Stir frequently. Once browned, set aside to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_1-1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the dough","text":"Next, in a large bowl or stand mixer, cream brown sugar and remaining butter until light and fluffy, about 5 to 7 minutes. Beat in egg yolk and vanilla. Gradually add flour, and continue to mix until fully combined. Cover and refrigerate for 1 hour, or until easy to handle.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_2-1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape and bake","text":"Preheat oven to 375\u00b0F. Roll dough into 1-inch balls, then roll balls in the chopped and toasted pecans, pressing nuts gently into the dough. Place 2 inches apart on an ungreased baking sheet. Beat egg until white and foamy. Next, dip pecan halves into egg white, and then gently press one into each ball. Bake until golden brown, or about 10 to 12 minutes. Cool for 2 minutes, remove to wire racks and serve warm or after completely cooled.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Butter-pecan-cookies_TOHD24_12688_SarahTramonte_3-1.jpg?fit=700,1024"}],"recipeYield":"4 dozen","author":[{"@type":"Person","name":"Tana Baer"}],"nutrition":{"@type":"NutritionInformation","calories":" 115 calories","fatContent":"9g fat (3g saturated fat)","cholesterolContent":"15mg cholesterol","sodiumContent":"97mg sodium","carbohydrateContent":"9g carbohydrate (5g sugars","fiberContent":"1g fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.285714,"reviewCount":14,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shelley816"},"reviewBody":"<p>Try roasting the pecans in butter. When looking roasted take them out and drain on paper towels.  Also they make a buttered pecan extract!  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer8323"},"reviewBody":"<p>There is definitely something missing in this recipe. I bake all the time, so I don't think it was in my execution. The flavor is good, however, the dough was very mealy and impossible to roll into a ball, when you try to flatten the ball out it completely crumbles. This recipe only makes 2 dozen, not 4. Unless you are making mini cookies. I did find when I tried to roll the 2nd dozen into balls that if I could at least get the dough to stick together in whatever shape and rolled it around in egg white then I could actually reroll the dough and press it down. I probably won't make these again. A lot of work and waste of pecans for a okay cookie.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robincriner"},"reviewBody":"My 12 year old granddaughter saw this recipe and made them for the  Lake County Fair.  She won a best in show ribbon!  These cookies are great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LadyMerlin"},"reviewBody":"These cookies are amazing, one of our favorites. My husband often asks me to make them and they have gotten loads of compliments from his co-workers. I didn't have any of the issues some of the reviewers had and followed the recipe exact.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"squawkbox"},"reviewBody":"Great recipe.  It was mealy and dry but pressed together it does hold enough. After baking it does make a delicious, crumbly, melt-in-your-mouth cookie.  My second time I added half an over ripe banana and ended up with a harder brittle cookie but tasty with a finish of banana nut.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maggieaw"},"reviewBody":"Good cookie- my husband says next time add chocolate chips!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kristin1993"},"reviewBody":"These tasted great! my family loved them, the only problem i ran into is i ran out of chopped pecans way before i ran out of the dough so i just made some without! :) definately would recommend these for anyone to make","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jezziebones"},"reviewBody":"Great taste, but when I added the flour to the mixture the consistency was  mealy. I had to add about 2 tablespoons of milk to make it come together. Is there something missing in this recipe?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mrsfranmac"},"reviewBody":"These made a big hit at my house.  Will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joniotto"},"reviewBody":"This is the best recipe for butter pecan cookies that I've tried - melt in your mouth good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"murphda"},"reviewBody":"These cookies will change your life!!! They are great and are going into my permanent file.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"testuser120"},"reviewBody":"Nice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Wwl"},"reviewBody":"I made theses cookies they were good, soft but dry any suggestions?less or more of something?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"12688","romance_copy_dek":"These buttery soft, flaky butter pecan cookies are rich in flavor and versatile enough to complement other desserts and sweet treats too.","enhanced_recipe_title":"Butter Pecan Cookies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups chopped pecans","IngredientText":"1-3\/4 cups chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon plus 1 cup butter, softened, divided","IngredientText":"1 tablespoon plus 1 cup butter, softened, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup packed brown sugar","IngredientText":"1 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, separated, room temperature","IngredientText":"1 large egg, separated, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups self-rising flour","IngredientText":"2 cups self-rising flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup pecan halves","IngredientText":"1 cup pecan halves"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Butter-Pecan-Cookies_EXPS_TOHD24_12688_SarahTramonte_4.jpg","RecipeId":12688,"AttachmentSourceId":null,"AttachmentSource":"Sarah Tramonte for Taste Recipes","PhotoCredit":"Butter Pecan Cookies Recipe photo by Sarah Tramonte for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Butter-Pecan-Cookies_EXPS_TOHD24_12688_SarahTramonte_4.jpg","ContributorId":null,"Firstname":"Martha","Lastname":"Thefield","City":"Cedartown","StateDescription":"Georgia","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. + chilling Bake: 10 min.\/batch","MinimumServingQuantity":48,"MaximumServingQuantity":48,"Yield":"4 dozen.","DigitalTitle":"Butter Pecan Cookies","SubmittedTitle":"Butter Pecan Cookies","RecipeTypeId":1,"AverageRating":4.29,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_HCBZ21_12688_B06_08_7b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":10,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Butter Pecan Cookies","OriginalSourceProject":"Butter Pecan Cookies","ContestPlacement":"","Trailer":"<h2>Butter Pecan Cookies Tips<\/h2><div><h3>Can you brown the butter when making butter pecan cookies?  <\/h3>Yes! To do so, heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not let it burn). Pour the brown butter into a glass dish and allow it to cool in the refrigerator until solidified. Follow the rest of the recipe as directed. Here's more on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-brown-butter\/  \" target=\"_blank\">how to brown butter<\/a>. \r\n <\/div><h3>What can you use instead of self-rising flour?<\/h3><div>If you don't have self-rising flour on hand, you can easily make your own. As a substitute for each cup of self-rising flour, place 1-1\/2 teaspoons baking powder and 1\/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. <\/div><div>\r\n<h3>Can you make butter pecan cookies ahead of time?  <\/h3>Yes, these butter pecan cookies freeze well. Store baked cookies in a freezer bag or a sealed container in the freezer for up to 6 months. To freeze the dough raw, form the dough into balls as directed and freeze in a single layer on parchment. Once they are solid enough, transfer the frozen dough balls into freezer bags or a sealed container and freeze for up to 3 months. When you are ready to use the dough, remove it from the freezer and thaw in the refrigerator overnight. Continue with the recipe as directed. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-cookies\/\" target=\"_blank\">how to store cookies to keep them fresh<\/a>.\r\n\r\n<h3>What else can you add to butter pecan cookies?  <\/h3>Give these butter pecan cookies extra texture by rolling them in granulated sugar, and then rolling them in the pecans. If you love a sweet and salty dynamic, sprinkle the hot cookies with flaky sea salt right after they come out of the oven. For another brown butter cookie variation, try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/original-brown-butter-refrigerator-cookies\/ \" target=\"_blank\">Original Brown Butter Refrigerator Cookies<\/a>. <br>\r\n<br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Associate Food Stylist<\/i>  \r\n\r\n <\/div>","Metadescription":"With toasted pecans, brown sugar and vanilla, these butter pecan cookies are always a hit. Enjoy them as a sweet afternoon snack or save them for dessert. ","DigitalHeadnotes":"When my daughter was a teen, these butter pecan cookies earned her blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are winners! \u2014Martha Thefield, Cedartown, Georgia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 325\u00b0. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake 5-7 minutes or until pecans are toasted and browned, stirring frequently. Set aside to cool.  ","SequenceNo":1},{"Direction":"   In a large bowl, cream brown sugar and remaining 1 cup butter until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate 1 hour or until easy to handle. ","SequenceNo":2},{"Direction":"   Preheat oven to 375\u00b0. Roll dough into 1-in. balls, then roll balls in toasted chopped pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves into egg white, then gently press 1 into each ball.  ","SequenceNo":3},{"Direction":"   Bake at 375\u00b0 until golden brown, 10-12 minutes. 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To do so, heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not let it burn). Pour the brown butter into a glass dish and allow it to cool in the refrigerator until solidified. Follow the rest of the recipe as directed. Here's more on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-brown-butter\/  \" target=\"_blank\">how to brown butter<\/a>.    <\/div><h3>What can you use instead of self-rising flour?<\/h3><div>If you don't have self-rising flour on hand, you can easily make your own. As a substitute for each cup of self-rising flour, place 1-1\/2 teaspoons baking powder and 1\/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. <\/div><div>  <h3>Can you make butter pecan cookies ahead of time?  <\/h3>Yes, these butter pecan cookies freeze well. Store baked cookies in a freezer bag or a sealed container in the freezer for up to 6 months. To freeze the dough raw, form the dough into balls as directed and freeze in a single layer on parchment. Once they are solid enough, transfer the frozen dough balls into freezer bags or a sealed container and freeze for up to 3 months. When you are ready to use the dough, remove it from the freezer and thaw in the refrigerator overnight. Continue with the recipe as directed. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-cookies\/\" target=\"_blank\">how to store cookies to keep them fresh<\/a>.    <h3>What else can you add to butter pecan cookies?  <\/h3>Give these butter pecan cookies extra texture by rolling them in granulated sugar, and then rolling them in the pecans. If you love a sweet and salty dynamic, sprinkle the hot cookies with flaky sea salt right after they come out of the oven. For another brown butter cookie variation, try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/original-brown-butter-refrigerator-cookies\/ \" target=\"_blank\">Original Brown Butter Refrigerator Cookies<\/a>. <br>  <br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Associate Food Stylist<\/i>       <\/div>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51714,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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