Jaden's Treats


Butter Pecan Cookies

on January 20, 2012

Butter Pecan Cookies

Plain Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. I dip them in chocolate and then in more pecan meal, this gives the cookies a more complex flavor….you have the butter crisp sweet cookie, mixed with the semi-sweet chocolate coating and its finished with they extra bite of the pecan on top! These little gems are great with milk, coffee, tea, water….heck alone! LoL I hope you enjoy


  • 3/4 cp pecans
  • 1/2 cp (1 stick) unsalted butter, room temperature
  • 1/3 cp sugar, plus more for coating
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cp all-purpose flour
  • 6 oz of semisweet chocolate (OPTIONAL FOR CHOCOLATE SAUCE)
  • 20ml heavy cream or milk (OPTIONAL FOR CHOCOLATE SAUCE)


  • 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.



Jaden’s Treats


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: